Gnocchi Alla Romana Baked Semolina Gnocchi Recipes
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
ROMAN STYLE BAKED SEMOLINA GNOCCHI
Provided by Florence Fabricant
Categories dinner, project, main course
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a 3- to 4-quart saucepan, combine milk, nutmeg, salt and 4 tablespoons butter. Bring just to a boil, lower heat to medium and immediately start adding semolina in a thin stream, whisking constantly. Keep whisking to make a smooth mixture. Reduce heat to very low and cook, stirring, about 15 minutes. Remove from heat. Stir in half the cheese and the egg yolks.
- Use some of the oil to grease a baking sheet. Spread hot dough on baking sheet to a thickness of 1/2 inch. Cover with plastic wrap. Refrigerate until very cold, 4 hours or overnight.
- Heat remaining oil in a saucepan, add garlic and onion, cook until soft and add tomatoes. Simmer gently about 10 minutes. Season with salt and pepper and set aside.
- Preheat oven to 450 degrees. Use a little remaining butter to grease a shallow baking dish about 9 by 13 inches. Use a 2- to 3-inch round cookie cutter or a glass to cut disks of chilled dough. Keep dipping cutter in cold water to prevent sticking. Lift disks off baking sheet and arrange, slightly overlapping, in baking dish. Scraps can be kneaded briefly and smoothed out to allow for a few additional disks. Sprinkle disks in dish with remaining cheese and dot with remaining butter. Bake about 15 minutes, until lightly browned.
- Gently reheat sauce. Serve gnocchi with some sauce alongside each portion.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 28 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 14 grams, Sodium 716 milligrams, Sugar 10 grams, TransFat 0 grams
More about "gnocchi alla romana baked semolina gnocchi recipes"
BAKED SEMOLINA GNOCCHI (GNOCCHI ALLA ROMANA)
From alexandracooks.com
Reviews 2Estimated Reading Time 7 minsServings 4Total Time 1 hr 30 mins
- Put the milk in a heavy-bottomed saucepan and turn on the heat to medium low. When the milk forms a ring of tiny, pearly bubbles, but before it comes to a boil, turn down the heat to low, and add the semolina flour, pouring it out of a clenched fist in a very thin, slow stream and, with a whisk in your other hand, beating it into the milk. (If you find the clenched fist, awkward, pour the semolina in slowly using a liquid measuring cup.)
- When all the semolina has gone into the pot, stir it with a long-handled (or not) wooden spoon. Stir continuously and with thoroughness, bringing the mixture up from the bottom and loosening it from the sides of the pot. Be prepared for some resistance because the flour and milk mixture quickly becomes very dense. In little more than 15 minutes and less than 20, the mixture forms a mass that comes cleanly away from the sides of the pot.
- Remove from heat, let it cool just slightly, for about a minute, then add two-thirds of the parmesan, 2 teaspoons salt, the yolks, and the 2 tablespoons of butter to the batter. Mix immediately and rapidly to prevent the yolks from setting.
- Moisten a laminated or marble surface with cold water (or run a sheetpan under water; then hold it over the sink and let the water drain out) and turn the gnocchi batter out over it, using a spatula to spread it to an even thickness of about ⅜ inch. Dip the spatula in cold water from time to time as you use it. Let the batter cool completely. (You can stick the sheetpan in the fridge for 30 minutes at this point to help it cool down.)
GNOCCHI ALLA ROMANA (SEMOLINA GNOCCHI) - A BEAUTIFUL PLATE
From abeautifulplate.com
4.6/5 (32)Total Time 1 hr 45 minsCategory SidesCalories 371 per serving
- Heat the milk in a large saucepan over medium-high heat until tiny bubbles start to form around the edges of the pan and the liquid is just short of boiling.
- Reduce the heat to low and slowly add the semolina flour in a thin steady stream with one hand as you stir the mixture steadily with a large stiff whisk. Cook the mixture for roughly 15 to 20 minutes total, or until it becomes very thick and begins to pull away from the sides of the pan. It will be very loose for the first few minutes and will thicken to the consistency of a loose pudding within about 5 minutes. Once the mixture is thick enough that it becomes difficult to continue whisking, switch to a wooden spoon. Continue stirring with a wooden spoon, scraping the sides of the pan as well, until the mixture begins to form a loose-ish mass and begins to pull away from the sides (approximately 15 to 20 minutes of total cook time ). Remove from the heat. Allow the mixture to cool for a minute or two.
- Stir in ⅔ of the grated parmesan cheeses, 2 tablespoons (30 g) unsalted butter, and kosher salt. Season to taste, adding more salt and freshly ground pepper as needed. Once the mixture has cooled just slightly, add the egg yolks and mix rapidly with a wooden spoon until fully incorporated.
- Moisten a half sheet pan with cold water over a sink and allow the excess water to drip off the pan. Spoon the hot semolina mixture onto the moistened sheet pan, spreading it with an offset spatula into an even layer until it is just under ½-inch thick. Let cool for 30 to 40 minutes.
GNOCCHI ALLA ROMANA (ROMAN-STYLE SEMOLINA GNOCCHI)
From italymagazine.com
ROMAN SEMOLINA GNOCCHI (GNOCCHI ALLA ROMANA) RECIPE
From seriouseats.com
GNOCCHI ALLA ROMANA (SEMOLINA BAKED GNOCCHI) - JEWISH …
From jewishfoodexperience.com
ITALIAN GRANDMA MAKES SEMOLINA GNOCCHI | GNOCCHI ALLA ROMANA …
From youtube.com
GNOCCHI ALLA ROMANA - ROMAN SEMOLINA GNOCCHI | GIANGI'S KITCHEN
From giangiskitchen.com
GNOCCHI ALLA ROMANA (SEMOLINA GNOCCHI) | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
PHILLY CHEESESTEAK BURGER | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
GNOCCHI ALLA ROMANA (BAKED SEMOLINA GNOCCHI) | RECIPES, FOOD, …
From pinterest.ca
GNOCCHI ALLA ROMANA (SEMOLINA GNOCCHI) - IT'S NOT …
From itsnotcomplicatedrecipes.com
GNOCCHI ALLA ROMANA (BAKED SEMOLINA GNOCCHI) | RECIPESTY
From recipesty.com
ROMAN-STYLE GNOCCHI - GNOCCHI ALLA ROMANA RECIPE - BAKED …
From youtube.com
ROMAN-STYLE SEMOLINA GNOCCHI | GNOCCHI RECIPE | SBS FOOD
From sbs.com.au
GNOCCHI ALLA ROMANA - SEMOLINA BAKED ITALIAN GNOCCHI …
From cookincity.com
RACHEL RODDY'S RECIPE FOR SEMOLINA GNOCCHI WITH BUTTER, PARMESAN …
From theguardian.com
SEMOLINA GNOCCHI RECIPE (AKA "GNOCCHI ALLA ROMANA")
From piattorecipes.com
GNOCCHI ALLA ROMANA BAKED SEMOLINA GNOCCHI RECIPE
From newbritawaterchiller.blogspot.com
GNOCCHI ALLA ROMANA RECIPE (ITALIAN BAKED SEMOLINA DUMPLINGS)
From whats4eats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
