Gnocchi alla Romana is one of the dishes that belong to the city of Rome, hence the name. Made with very fine semolina, butter, milk, Pecorino cheese. Very soft and have a delicious crispy crust on top.
Best eaten as they are or even served with tomato sauce.
Serves 4, Preparation 30 mins, Cooking 30 mins
- 1 litre whole milk
- 250 g fine Semolina
- 50 g unsalted butter + 80 g melted unsalted butter
- 2 egg yolks
- 50 g Pecorino Romano cheese + another 80 g grated Pecorino Romano cheese
- salt, a pinch
- nutmeg, a pinch
- Black ground pepper, a handful
Heat the milk in a saucepan together with 50 g of butter, a pinch of salt and nutmeg.
As soon as the milk boils add the semolina, stir while continuing to cook until it thickens.
Turn off the flame, add the 2 egg yolks and the 50g of grated Pecorino or Parmigiano cheese, mix until smooth and pour into a baking tin, level out evenly with a spatula making a layer about 1 cm thick and leave to cool.
As soon as it has cooled, place it on a work surface covered with baking paper, use a glass or pastry cutter to cut out small disks with a diameter of about 6 cm.
Preheat the oven to 200C / 180C Fan / Gas 6.
Butter an oven dish and place the disks inside, overlapping them slightly.
Cover the gnocchi alla romana with 80 g of melted butter and sprinkle with the 80 g of grated Pecorino or Parmigiano cheese.
Bake and cook for about 20-25 minutes until a crust has formed. Sprinkle with black pepper and serve.