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

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

Pour the milk into a large saucepan (1).

Add the salt (2).

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

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

Sprinkle with semolina (5).

Stir vigorously and cook until thickened (6).

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

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

Grate the Parmesan (9).

Add the Parmesan to the semolina polenta (10).

Mix thoroughly (11).

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

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

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

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

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

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

Melt the remaining butter (18).

Pour the butter over the gnocchi (19).

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

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.