The two-tone Roman-style gnocchi I’m a easy recipe which sees addition of chopped spinach semolina dough. A first course in the oven which is also distinguished by its appearance: thanks to star shape these dumplings are not only good, but also pretty.
Ingrediants
- 250 g of semolina
- 200 g of spinach
- 1 liter of whole milk
- 130 g of grated Parmigiano Reggiano
- 2 egg yolks
- 60 g of butter
- salt
- pepper
- nutmeg
The two-tone Roman-style gnocchi I’m a easy recipe, ready in less than an hour. Part of the dough is added to the traditional Roman-style gnocchi with semolina chopped spinach, so as to play with an alternation of yellow-green color that recalls spring, even if this first course it can be enjoyed at any time of the year.
A recipe passepartout which is suitable for everyday meals, but also for special occasions, especially if there are children among the diners. The star shape, in fact, makes these baked dumplings very playful and graceful, therefore perfect for a Sunday lunch of the little ones. Another alternative to the traditional version is that of the Roman-style pumpkin gnocchi, made with semolina and the pulp of the vegetable.
In all variants you will find thatirresistible crust exterior to enhance the softness of the interior. And if you are a lover of gnocchi in general, in this gallery we have collected our best 37 recipes.
OTHER TASTY RECIPES: Gnocchi alla Sorrentina, Gnocchi with tomato au gratin, Gratin of gnocchi with cheese cream
How to prepare: Two-colored gnocchi alla romana
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
30 min
- Portions
-
4
How to prepare: Two-colored gnocchi alla romana
Preparing the two-colored gnocchi alla romana is simple. First, cook the spinach, already cleaned, in a saucepan and with a drizzle of water, cover and leave on the stove until ready. Cool them under running water, squeeze them very well with your hands, then chop them finely in the mixer.
In a large saucepan with high sides, heat the milk together with the salt, pepper and nutmeg. When it starts to boil, pour in the semolina, stirring constantly with a whisk to avoid the formation of lumps. Cook everything over low heat until it has thickened. Off the heat, add 30 g of butter and mix with a wooden spoon, until the mixture is smooth.
Divide the mixture in half and transfer the two parts into two bowls. In the first, add 50 g of grated Parmigiano Reggiano and a yolk. Stir to mix and pour the mixture, still hot, on a rectangular plate greased with oil. Spread it out with the back of a spoon to obtain a regular surface 1 cm thick.
Proceed in this way also with the second bowl, to which, however, you will also need to add the chopped spinach, the other 50 g of Parmesan cheese and the remaining yolk. Spread this mixture in the same way, placing it next to the first one. Let it cool completely. With a star-shaped cookie cutter, about 4 cm in diameter, you get lots of white and green stars.
Place the stars inside a well-greased baking dish, alternating the colors. Sprinkle with the remaining grated Parmigiano Reggiano and the flaked butter.
Bake in a preheated oven at 200 ° for about 15 minutes, then for another 5 under the grill, at maximum power. Remove from the oven and serve the two-colored gnocchi alla romana very hot.
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