Gnocchi alla Romana
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This classic gnocchi alla Romana recipe is a must-try dish for those seeking Italian comfort food goodness. The baked gnocchi dough, with plenty of extra grated Parmesan on top, results in a stunning secondi or side dish with a crisp golden exterior and soft interior.
Ingredients
Equipment
- 4cm round cutter
Method
1
To begin, bring the milk to a simmer with a pinch of salt and nutmeg and whisk in the semolina flour. Stir on a medium-low heat until the mixture starts to thicken and pull away from the sides of the pan. This should take around 10 minutes
2
Remove from the heat and stir in the butter, cheese and egg yolk – make sure the mixture isn’t piping hot as you don’t want to scramble the yolks
3
Spread the mixture across a greaseproof-lined tray into a 1.5cm thick layer and allow to cool
4
Preheat the oven to 180°C/gas mark 4
5
Cut the dough into discs using a 4cm round cutter, then layer neatly into an ovenproof dish
6
Grate more Parmesan over the dish and bake for around 25 minutes, or until golden and crispy
7
Serve up as a vegetarian main with salad, or as a side dish
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Gnocchi alla Romana
