ROMAN-STYLE GNOCCHI
Gnocchi alla Romana are as delicious as they are virtually unknown. I feel like I've eaten a fair amount of Italian food, and I've been to Rome, but it wasn't until late in life that I discovered these wonderful, baked semolina dumplings.
Provided by Chef John
Categories Main Dish Recipes Dumpling Recipes
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Line a rimmed sheet pan with plastic wrap.
- Place milk and salt in a saucepan. Bring almost to a simmer over medium-high heat. As soon as bubbles start to break the surface of the milk, gradually whisk in the semolina. Whisk until semolina becomes thick, about 20 seconds. Reduce heat to medium-low; continue stirring with a wooden spoon until very thick, 7 to 10 minutes. Remove from heat. Add butter, grated cheese, and egg yolks. Stir quickly to prevent the yolks from cooking.
- Transfer mixture to prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Brush a round, shallow baking dish with butter.
- Using a round 2 3/4-inch cookie cutter, cut out circles of the semolina dough. Arrange in a circular overlapping pattern in the prepared baking dish.
- With your damp hands, form the scraps of dough into a small ball. Flatten and place between 2 pieces of plastic wrap to flatten to the same thickness of the other dough. Cut out a few more rounds and arrange in center of circle.
- Drizzle melted butter over gnocchi and brush it over them evenly. Sprinkle with a pinch of cayenne pepper and a generous dusting of grated cheese.
- Bake in preheated oven until golden brown, about 25 minutes.
Nutrition Facts : Calories 334.9 calories, Carbohydrate 9.5 g, Cholesterol 176 mg, Fat 27.4 g, Protein 13.3 g, SaturatedFat 16.6 g, Sodium 789.2 mg, Sugar 8.8 g
GNOCCHI ALLA ROMANA
Gnocchi Alla Romana is a super comforting Italian dish made of homemade semolina dumplings.
Provided by Giada De Laurentiis
Categories Main Course
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Lined a rimmed baking sheet with parchment paper and set aside.
- To a medium saucepan add the milk, broth, 2 tablespoons butter and salt.
- Bring to a gentle simmer over medium heat. When the milk mixture begins to simmer, pour the semolina into the milk in a steady stream while whisking constantly. Change to a rubber spatula and cook, stirring often until very thick and smooth, about 10 minutes. Remove from the heat. Quickly stir in 1 cup of parmesan cheese and the egg yolks. Spread the mixture on the prepared tray to a 10x12 inch rectangle, about 1/3 inch thick. Allow to cool to room temperature for 30 minutes then cool entirely in the refrigerator for about 1 hour or until set.
- Preheat the oven to 425 degrees F. Butter the inside of a 9x13 baking dish or oven-safe skillet, and add two cups of marinara to coat the bottom of the dish.
- Using a 2 1/2 inch round cutter, cut rounds of semolina dough. Place in the prepared baking dish overlapping the rounds slightly. Dot the top with the remaining 2 tablespoons butter, sprinkle with the chopped basil and sprinkle with the remaining 1/2 cup of parmesan and 1/2 cup pecorino cheeses. Bake for 20 minutes or until the cheese is melted and beginning to brown. Turn the broiler to high and broil for an 5 minutes or until deep golden brown and crispy. Allow to sit for 5 minutes before serving.
Nutrition Facts : ServingSize 4, Calories 728
FARINA DUMPLINGS (GNOCCHI ALLA ROMANA)
Make and share this Farina Dumplings (Gnocchi Alla Romana) recipe from Food.com.
Provided by lauralie41
Categories European
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat milk to scald. Reduce heat and slowly stir in farina, cook until thick, approximately five minutes.
- Remove pan from heat, stir in eggs, margarine, salt, pepper and beat until smooth. Spread mixture into a greased 13 x 9-inch pan, let cool. Cover pan and refrigerate for 2 to 3 hours until firm.
- *Note* Refrigeration time for gnocchi to firm is included in the preparation time.
- When firm, remove from refrigerator and cut gnocchi into 1 1/2 inch squares or circles. Place them overlapping, into an ungreased baking dish. Dot tops with 1/4 cup margarine and sprinkle with cheese. Bake at 350 degrees for 30 minutes or until brown. If needed you can brown a little more under the broiler.
Nutrition Facts : Calories 550.8, Fat 30.8, SaturatedFat 13.1, Cholesterol 161, Sodium 1243, Carbohydrate 44.2, Fiber 0.8, Sugar 0.5, Protein 23.6
FARINA DUMPLINGS
Make and share this Farina Dumplings recipe from Food.com.
Provided by justme 3
Categories < 30 Mins
Time 22m
Yield 1 pot of soup, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Beat eggs well.
- Add melted butter, or margarine.
- Add farina and salt.
- Mix at least 1 hour before using.
- Drop by teaspoonful into boiling broth.
- Lower heat to simmer.
- Cover and cook without lifting cover for at least 20 minutes.
Nutrition Facts : Calories 337.7, Fat 16.7, SaturatedFat 8.9, Cholesterol 242, Sodium 153.1, Carbohydrate 34.7, Fiber 0.8, Sugar 0.5, Protein 11.1
GNOCCHI ALLA ROMANA (BAKED SEMOLINA GNOCCHI)
Not to be confused with the traditional potato gnocchi, gnocchi alla Romana are semolina dumplings, baked with cheese and butter. In this recipe, pancetta is added to the mix for a tastier version of this classical Roman dish.
Provided by clara
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine milk, 1/4 cup butter, and a pinch of salt in a saucepan; bring to a boil. Whisk semolina into boiling milk, mixing well to prevent lumps. Reduce heat and cook, stirring often, until thickened, 3 to 4 minutes. Remove saucepan from heat. Add egg yolks, 1 cup Grana Padano, and Gruyere cheese; stir well.
- Heat a nonstick skillet over medium heat; cook and stir pancetta until crisp, 7 to 10 minutes. Stir pancetta into semolina mixture.
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with 1 1/2 teaspoon butter.
- Spread semolina mixture onto 1 of the prepared baking sheets, about 1/2-inch thick. Allow to cool to room temperature, about 15 minutes.
- Cut small disks out of cooled semolina using a juice glass or cookie cutter. Place the disks onto the other prepared baking sheet, slightly overlapping the disks. Sprinkle the remaining Grana Padano cheese over disks and dot with remaining 1 1/2 teaspoon butter.
- Bake in the preheated oven until gnocchi are nicely crisp and golden, about 20 minutes.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 13 g, Cholesterol 189.8 mg, Fat 31.6 g, Fiber 0.1 g, Protein 21.7 g, SaturatedFat 18.3 g, Sodium 789 mg, Sugar 11.8 g
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- Bring milk just to a simmer over medium heat in a large saucepan. Whisking constantly, add the farina in a slow stream. Switch to a wooden spoon, and stir until the mixture thickens, about 5 minutes. Remove from the heat.
- Spread the mixture in a 10x15-inch baking sheet, and level with a spatula. You may need to dip the spatula in water occasionally, to keep from sticking. Cover with plastic wrap, and refrigerate until firm, approximately 2-3 hours.
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