Roman Style Gnocchi Recipes

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ROMAN-STYLE GNOCCHI



Roman-Style Gnocchi image

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

3 cups milk
1 teaspoon kosher salt, or to taste
1 ¼ cups semolina flour
1 ¾ ounces freshly grated Parmigiano-Reggiano cheese
2 large egg yolks
3 tablespoons cold unsalted butter, cut into small cubes
3 tablespoons melted butter
1 pinch cayenne pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or more to cover

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

ROMAN STYLE BAKED SEMOLINA GNOCCHI



Roman Style Baked Semolina Gnocchi image

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 1h

Yield 6 servings

Number Of Ingredients 12

1 quart plus 2 tablespoons whole milk
1/2 teaspoon grated nutmeg
Salt
6 tablespoons unsalted butter
1 1/2 cups semolina flour
1 3-ounce piece Parmigiano-Reggiano, grated
3 large egg yolks, lightly beaten
2 tablespoons extra virgin olive oil
2 cloves garlic, sliced
1 medium onion, finely chopped
1-14 1/2-ounce can chopped tomatoes
Freshly ground black pepper

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

ROMAN-STYLE GNOCCHI



Roman-Style Gnocchi image

Provided by Food Network

Categories     main-dish

Time 1h37m

Yield 10 servings

Number Of Ingredients 8

2 tablespoons olive oil
2 cloves garlic, thinly sliced
4 1/2 cups whole milk
1 teaspoon salt
2 cups semolina flour
1 stick butter (8 tablespoons), melted
1 egg yolk
1 1/2 cups grated Parmesan

Steps:

  • Line a cookie sheet with aluminum foil and set aside.
  • Heat the olive oil in a deep saucepan over medium heat. Once the oil is warm (not hot), add the garlic.
  • When the garlic begins to get golden around the edges, about 2 minutes, stir in all of the milk and the salt.
  • Bring the milk to a gentle simmer, stirring often to avoid a skin forming on the surface of the milk and to avoid scorching on the bottom.
  • When the milk begins to lightly simmer, gradually stir in the semolina flour. Keep stirring and folding the mixture for about 3 minutes, until it begins to pull away from the sides of the saucepan.
  • Add the melted butter and keep folding until all of the butter is incorporated into the semolina.
  • When all of the butter has been absorbed, turn off the heat.
  • Even out the surface of the semolina mixture with a flat, spatula and immediately add the egg yolk and the cheese, working quickly to spread the yolk over the entire surface of the semolina and then folding the yolk into the semolina. This must be done very quickly as you want to fold the mixture in on itself before the yolk has a chance to begin cooking.
  • Once the yolk has been incorporated, add the Parmesan and continue alternating between stirring and folding the mixture until everything is blended together in a nice, dough-like mass.
  • Turn mixture out onto the prepared cookie sheet and flatten the "dough" with the same spatula you used before, until it's about 3/8-inch thick (you can go to a 1/2-inch if you want a heartier gnocchi, it will just take a bit longer to cook).
  • Set the cookie sheet aside and allow the gnocchi 'dough' to cool at room temperature until firm enough to handle, approximately 45 minutes.
  • Cut the gnocchi into whatever shape or size you would like (at the restaurant we cut the gnocchi into rectangular 'fingers', but you can be creative and use a biscuit cutter or juice glass to make round gnocchi).
  • Traditionally, Roman gnocchi are layered in a buttered dish and baked in the oven for 17 to 18 minutes at 425 degrees F. At 13 Gypsies we sear the gnocchi in a hot pan to form a crust of 'grilled' cheese while keeping the center moist and tender. Top with your favorite sauce and enjoy!

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