SEMOLINA GNOCCHI Roman Style
Gnocchi are an ancient first course, prepared with the most varied flours and widespread all over the world.
When hearing the word “gnocchi”, most of us will automatically think of the small pillows of potato dough. However, there are many types of gnocchi
Today I chose to propose a typical Lazio recipe: gnocchi alla romana, made with semolina.
Gnocchi alla Romana, also known as Semolina Gnocchi, is an ideal dish when you need Italian comfort food.
It is an easy dish to make. They are crispy and golden on the outside and tender on the inside.
Succulent discs of semolina, made in this way by a golden fragrant crust thanks to the addition of butter, parmesan and pecorino.
I’m sure you will fall in love with this dish, which conquers everyone: young and old.
if you like my recipes I invite you to visit my Italian blog “A tavola con Tea” with more than 500 Italian recipes
Video recipe of the day
- DifficultyVery easy
- CostVery cheap
- Preparation time20 Minutes
- Cooking time35 Minutes
- Serving6/8 portions
FOR THE GNOCCHI
FOR THE GRATIN
PREPARE SEMOLINA GNOCCHI
COOK SEMOLINA GNOCCHI
Keep gnocchi alla romana in the refrigerator for up to 2 days.
You can also freeze the gnocchi alla romana, already seasoned with cheese and butter and put directly in the oven without defrosting.
you can make this dish a day in advance, cover with cling wrap and keep in the refrigerator. It may take a few minutes longer to become golden and crispy as it will be cold from the refrigerator.
Milk – use either full cream or low-fat milk.
Ground nutmeg – adds a gentle spice note to the gnocchi. Where possible, use freshly ground nutmeg for the best flavour.
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