Gnocchi alla Romana Recipe

See Also: Italy · Pasta · Side Dishes

Gnocchi alla Romana

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Semolina flour is used to produce these fabulous baked "dumplings" or "pasta". Serve as a side dish for grilled chicken, veal, fish, pork, eggplant, etc. This recipe makes enough to serve perhaps 3-4 people. Doubles easily!

1 1/2 cups milk
3/4 teaspoon fine sea salt
pinch of nutmeg
freshly ground peppercorns (white is preferred)
1/2 cup semolina flour (Red's)
1 egg
1/2 cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese plus 1-2 tablespoons for the topping
2 tablespoons butter, melted

In a 2 quart heavy bottomed saucepan, heat the milk, salt, nutmeg and pepper until just beginning to boil. Stirring constantly with a silicone spatula, pour in the semolina flour. Stir constantly. It will clump up, and then form a ball. Keep stirring for about 1-2 minutes but do not let it burn onto the bottom of the pan. Remove from heat. Whisk the egg well in a small bowl, adding the cheese. Using your silicone spatula, blend the egg mixture into the ball of dough, working quickly. Now spread the mass out into a rectangle about 1/4 inch thick, using some water to keep the spatula from sticking to the dough. Refrigerate about 30-40 minutes. Preheat oven to 400 degrees. Cut the dough into 1 inch circles or shape into a ball and flatten with your thumb. Arrange in a buttered 9 by 13 inch baking dish. Pour the melted butter over the top, and sprinkle with some cheese. Bake about 15-20 minutes or until golden and crisp. If desired, turn on the broiler and let them brown a bit more if necessary. Serve immediately. They are good just like they are, or serve with a little tomato sauce or Gorgonzola sauce.

Recipe created 2007-06-11.