5 Ingredients or Fewer

Gnocchi alla Romana - Baked Semolina Gnocchi

June 18, 2020
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Author Notes

These recent times have allowed me to rediscover the love for food and cooking. I would love to encourage others as well by showing that from simple ingredients you can still produce a delicious plate of food. This recipe is exactly how my mamma taught me and is a success every time. —In Cucina con Sofia

  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 4
Ingredients
  • 170 grams Semolina
  • 70 grams Butter
  • 70 grams Grated Parmesan cheese or Pecorino
  • 1 Large egg yolk
  • 680 milliliters Full fat milk
  • 1 teaspoon Salt
In This Recipe
Directions
  1. Melt the butter in the milk over a stove and bring to a simmer. Season with salt and gently pour the semolina from a height to avoid lumps and whisk continuously.
  2. Take the pot off the stove and add the grated cheese and egg yolk mixing this time with a wooden spoon, because it will slowly thicken.
  3. Once all combined, spoon on parchment paper and roll in a cylinder. Let it cool down in the fridge for 15 minutes or longer if at room temperature. When ready, cut at desired thickness and place in a buttered oven dish.
  4. Sprinkle more Parmesan on top, some additional melted butter, if you would like, and cook at 200c or gas mark 5 for about 15 minutes and under the grill for an additional 10 minutes for a rustic look or until golden brown. My variation here presented is with mozzarella and ham, but you can use a simple tomato sauce or plain.

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