Roman gnocchi: the recipe for a typical entry of Lazio cuisine

ingredients
  • Semolina
    250 grams
    • 350 kcal

  • Milk
    1 liter
    • 63 kcal

  • Butter


    120 grams
    • 899 kcal
  • Yellows
    2
    • 0 kcal

  • Grated parmesan
    100 grams
    • 380 kilocalories

  • pecorino cheese


    40 grams
    • 332 kcal
  • salt
    to taste
    • 21 kcal

Calories refer to 100 grams of product

the Roman gnocchi I am a first course typical of Lazio cuisine, the traditional Thursday lunch. Easy to make, these are small discs prepared with a mixture based on semolina, milk, butter, egg yolks and Parmesan; once the medallions are obtained, they are sprinkled with melted butter, sprinkled with grated pecorino and finally baked to gratinate: the result is a tasty dish with an irresistible crust, perfect for a family lunch, a dinner with friends or a special occasion.

They are usually prepared in the middle of the week, from Thusday, no doubt to make up for the lightness of the next meal (“skinny” Friday), but they are so good and simple that every day is the right one to prepare them at home, as in the past. The classic recipe requires that the sauce be white, without tomato, but if you wish you can supplement them with a fresh sauce made from datterini tomatoes and a pinch of grated Parmesan: they will be just as good and much lighter. If you want, you can also add some Sage leaves, to flavor the dish more, a pinch of pepper or other aromatic herbs of your taste.

Find out how to prepare them by following the step-by-step instructions and tips, and if you liked this version, try the sloppy version or the pumpkin variation.

How to prepare gnocchi the Roman style

Roman gnocchi

Pour the milk into a large saucepan (1).

Roman gnocchi

Add the salt (2).

Roman gnocchi

Add 40 grams of butter taken out of the total (3).

Roman gnocchi

Put on the heat and let heat until boiling (4).

Roman gnocchi

Sprinkle with semolina (5).

Roman gnocchi

Stir vigorously and cook until thickened (6).

Roman gnocchi

Remove from the heat and add the egg yolks (7).

Roman gnocchi

Stir quickly with a wooden spoon so that they do not set (8).

Roman gnocchi

Grate the Parmesan (9).

Roman gnocchi

Add the Parmesan to the semolina polenta (10).

Roman gnocchi

Mix thoroughly (11).

Roman gnocchi

Transfer half of the mixture to a sheet of baking paper (12).

Roman gnocchi

Compact it with your hands, until you get a sausage (13).

Roman gnocchi

Close it like a candy (14). Do the same with the other half of the mixture.

Roman gnocchi

Transfer the rolls to a tray (15) and let them cool in the refrigerator for about an hour.

Roman gnocchi

Once cold, cut them into medallions about 8mm thick (16).

Roman gnocchi

Transfer the semolina medallions into a lightly greased mold (17).

Roman gnocchi

Melt the remaining butter (18).

Roman gnocchi

Pour the butter over the gnocchi (19).

Roman gnocchi

Sprinkle with pecorino (20) and bake at 180 ° C for about half an hour.

Roman gnocchi

When the surface is golden brown, dress and serve (21).

storage

Store the gnocchi alla romana in fridge, in a suitable airtight container, for maximum 2 days.
You can also freeze them: in this case, add the cheese and crumbled butter, instead of melted, and put them directly in the oven without defrosting them.

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