Gnocchi alla Romana

Indulge in the comforting elegance of Gnocchi alla Romana, a classic Italian dish that transforms simple ingredients into a decadent delight. This baked semolina gnocchi is infused with creamy milk, rich egg yolks, and freshly grated Parmesan cheese, then delicately seasoned with nutmeg and black pepper for a subtle aromatic touch. After being shaped into perfect rounds, the gnocchi is layered in a buttered baking dish, topped with extra Parmesan and dotted with butter, and baked to golden, bubbly perfection. Perfect as a hearty side dish or a light yet satisfying main course, this recipe brings the rustic charm of Roman cuisine to your table. With its irresistible combination of crisp edges and velvety interiors, Gnocchi alla Romana is a must-try for any fan of Italian comfort food!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 liter Milk
• 250 grams Semolina flour
• 75 grams Unsalted butter
• 100 grams Grated Parmesan cheese
• 2 large Egg yolks
• 1 teaspoon Salt
• 0.25 teaspoon Nutmeg
• 0.25 teaspoon Black pepper
• 25 grams Extra unsalted butter for dotting

Directions

Step 1

In a large saucepan, bring the milk to a gentle simmer over medium heat. Add 50 grams of butter and a teaspoon of salt, stirring until the butter is melted.

Step 2

Gradually pour the semolina flour into the simmering milk, stirring continuously with a wooden spoon or whisk to prevent lumps from forming. Continue stirring and cooking over low heat until the mixture thickens and starts to pull away from the sides of the pan, about 8-10 minutes.

Step 3

Remove the saucepan from heat. Add the egg yolks, 75 grams of Parmesan cheese, nutmeg, and black pepper to the semolina mixture. Mix well until everything is incorporated and the mixture is smooth.

Step 4

Spread the semolina mixture evenly onto a baking sheet lined with parchment paper, smoothing it out with a spatula into a layer about 1 cm thick. Allow it to cool completely, about 30 minutes.

Step 5

Preheat the oven to 200°C (400°F). Once the semolina layer is cool and firm, use a round cutter (about 5 cm in diameter) to cut out circles.

Step 6

Grease a baking dish with a little butter. Arrange the semolina rounds in the dish, slightly overlapping them.

Step 7

Dot the top with the remaining 25 grams of butter and sprinkle with the remaining 25 grams of Parmesan cheese.

Step 8

Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the cheese is bubbly.

Step 9

Remove from the oven and let it cool for a few minutes. Serve warm as a side dish or a light main course.

Nutrition Facts

Serving size	1522.5 grams (1522.5g)

Amount per serving	% Daily Value*
Calories	2677

Total Fat 148.50g	190%
Saturated Fat 87.00g	435%
Polyunsaturated Fat 0.70g
Cholesterol 783mg	261%
Sodium 4495mg	195%
Total Carbohydrate 231.70g	84%
Dietary Fiber 10.00g	36%
Total Sugars 51.60g
Protein 112.30g	225%

Vitamin D 490IU	2452%
Calcium 2502mg	192%
Iron 4mg	23%
Potassium 2141mg	46%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.3%

Protein: 16.6%

Carbs: 34.2%