Gnocchi alla Romana

Gnocchi alla Romana

Semolina gnocchi

By
From
Encyclopedia of Food and Cookery
Serves
4

The delectable savoury dumplings or cakes of Italy, mostly made from mixtures containing semolina or polenta, mashed potatoes or ricotta cheese. They are served with a variety of sauces or simply with melted butter and grated cheese, and hold the same place as pasta in a meal. They can also make a satisfying meal when served alone with salad, or can accompany grilled meats or roast chicken. Gnocchi can be shaped like little dumplings and poached in lightly salted water, or cut into cakes and baked in the oven.

Ingredients

Quantity Ingredient
1 onion, halved
1 bay leaf
935ml milk
90g semolina or polenta
1 1/2 teaspoons salt
freshly ground white pepper
75g parmesan cheese, grated
60g butter
1/2 teaspoon dry mustard

Method

  1. Put onion halves in a saucepan with bay leaf and milk. Bring slowly to the boil. Remove onion and bay leaf, and add semolina or polenta, salt and pepper. Cook, stirring, over low heat for 15–20 minutes or until very thick. Remove from heat and stir in half the cheese, 15 g butter and the mustard.
  2. Spread on an oiled baking tray to about 1 cm thick. Cool. When cold, cut into rounds with a 5 cm cutter or into squares with a knife. Arrange in rings, slightly overlapping, in a well-oiled shallow ovenproof dish. Sprinkle with remaining cheese. Melt remaining butter and pour over top.
  3. Bake in a preheated moderate oven (180°C) for 15 minutes, then place under a preheated hot grill until top is brown and crisp. Serve immediately, while still bubbling.

Variations

  • Gnocchi in tomato sauce: Prepare gnocchi as above and arrange in a well-oiled shallow ovenproof dish. Spoon over smooth tomato sauce, sprinkle generously with freshly grated parmesan cheese and bake in a preheated moderately hot oven (190°C) for 30 minutes or until golden-brown.
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