Best Roman Gnocchi Recipe
As the old saying goes ‘Thursday gnocchi, Friday fish and Saturday tripe!’. Gnocchi is actually one of the most ancient dinner options for Italians.
For hundreds of years the people in the hilltop villages of Tuscany, the coastal towns of Sicily, and the cities of the North have been using tradition to create this deliciously tender pasta-like treat.
This dish is perfect for a chillier evening to warm people up. Because of the relatively low cost of producing gnocchi, it has spread far and wide and now there are hundreds of variations on this dish.
Today we have chosen to offer you a typical recipe from Lazio: Roman-style gnocchi! Of course, in Rome, the right day to prepare this is Thursday, but once you’ve had them, every day will be the right one to bring these Roman-style dumplings to the table!
What You’ll Need
- ½ pound semolina
- 1 liter of whole milk
- 3.5 ounces of butter
- 2 egg yolks
- 1 cup grated parmesan cheese
- ¼ cup pecorino cheese
- A few pinches of salt
- Nutmeg to taste
Directions to make Roman Gnocci
What You’ll Do
- Place your milk in a pan on the stove (medium heat) and add your butter, salt, and a dash of nutmeg.
- Once boiling add your semolina, stirring vigorously to avoid the formation of lumps
- Cook the mixture on low heat for a few minutes until thickened
- Remove your pan from heat and add your two egg yolks, now stirring with a wooden spoon
- Add your grated parmesan cheese and mix altogether.
- Pour half of the still boiling mixture onto a sheet of parchment paper.
- Using your hands, move it into a cylindrical shape.
- Wrap your cylinder in a sheet of parchment paper
- Do the same with your second half, creating two rolls
- Place them both in the refrigerator for 20 minutes
- Once cooled you can cut it into smooth, uniform disks. We recommend cutting about 40 pieces
- Place them onto a buttered baking sheet and then sprinkle with melted, but not boiling, butter
- Place into a preheated oven at 375 for 20-25 minutes
- Operate the grill function and continue cooking for another 4-5 minutes
- Once ready you can serve piping hot with a tomato or basil sauce to compliment the flavor!