Gnocchi alla Romana
Unlike traditional potato gnocchi, these are baked to golden perfection, creating a deliciously crispy crust that contrasts beautifully with the soft, pillowy interior.
Ingredients
- 2 1/2 cups Whole Milk
- 1 cup Semolina
- 2 Egg Yolks
- 5 Tbsp. Pecorino Romano Cheese finely shredded
- 1 tsp. Salt
- 6 Tbsp. Butter
- Pinch Nutmeg
Instructions
- In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
- Add the salt and a pinch of nutmeg, then slowly whisk in the semolina, stirring constantly to avoid lumps. Continue cooking, stirring frequently, for about 8-10 minutes, or until the mixture thickens and pulls away from the sides of the pan.
- Remove the pan from the heat and stir in 4 tablespoons of butter, the egg yolks, and 4 tablespoons of the grated Pecorino cheese. Mix well until the egg yolks are fully incorporated and the mixture is smooth.
- Pour the semolina mixture onto a parchment-lined baking sheet and spread it out to about 1/2 inch thick. Let it cool for 20 minutes.
- Preheat your oven to 400°F (200°C).
- Once cooled, use a round cookie cutter or a glass to cut out small disks. Melt the remaining 2 tablespoons of butter and dip the glass rim or cookie cutter into it before cutting out the small disks to prevent sticking.
- Butter a baking dish and arrange the semolina disks flat or in a slightly overlapping pattern. Drizzle the remaining melted butter over the gnocchi. Sprinkle with the remaining Pecorino cheese.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy. Serve hot as a side dish or a light main course.
Video
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