Gnocchi alla romana
Gnocchi alla romana recipe in the pasta category
Recipe ingredients:
- Vegetable oil
- 3 cups milk
- 1 1/2 teaspoon salt
- Large pinch of ground nutmeg
- Large pinch of pepper
- 1 cup plus 2 tablespoons semolina
- 2 large egg yolks, lightly beaten
- 1 cup freshly-grated Parmesan cheese
- 6 tablespoons butter
Recipe method:
- Line the bottom of a 15 1/2 x 10 1/2-inch baking pan with aluminum foil. Generously oil the foil.
- Heat milk, salt, nutmeg and pepper in heavy saucepan over medium-high heat just to simmering. Do not boil. Reduce heat to medium-low.
- Begin whisking or stirring milk briskly and add semolina in thin steady stream, taking care not to let lumps form.
- Cook, stirring frequently, until thick enough for spoon to stand upright and unsupported in center of mixture, 5 to 10 minutes.
- Reduce heat to low. Continue cooking, stirring constantly, until very thick, about 5 minutes longer. Remove from heat.
- Add egg yolks, 1/4 cup of the cheese and 2 tablespoons of the butter to semolina mixture. Stir until butter is melted and mixture is smooth.
- Transfer mixture to prepared pan. Pat out with spatula to 1/4 inch thickness. Refrigerate uncovered until cold, at least 1 hour.
- Heat oven to 425 degrees F. Turn mixture out of pan onto flat surface. Peel off foil. Cut gnocchi out of mixture with 2-inch round cutter.
- Arrange gnocchi overlapping in 10-inch square shallow flameproof baking dish. Melt remaining 4 tablespoons butter. Drizzle melted butter over gnocchi.
- Sprinkle with remaining 1/4 cup cheese. Bake until tops of gnocchi are crisp and golden, 20 to 25 minutes. Place under broiler about 4 inches from heat, until light brown, 1 to 2 minutes. Serve at once.
Tags: gnocchi, alla, romana, recipe, pasta, recipes, cooking