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Gnocchi Alla Romana
Category
Main Course
Servings
4
Prep Time
20 minutes
Cook Time
35 minutes
Ingredients
- 2 cups whole milk
- 2 cups low sodium chicken broth
- 1/4 cup unsalted butter, (plus more for the pan, divided)
- 1 teaspoon kosher salt
- 1 3/4 cups fine semolina flour, (such as Moretti)
-
1 1/2 cups freshly grated parmesan cheese, (divided)
- 2 egg yolks
-
2 cup marinara or pomodoro sauce, (either homemade or storebought, plus extra for dipping if desired)
- 1/2 cup freshly grated Pecorino Romano
- 5 basil leaves, (chopped, optional)
Instructions
- Lined a rimmed baking sheet with parchment paper and set aside.
- To a medium saucepan add the milk, broth, 2 tablespoons butter and salt.
- Bring to a gentle simmer over medium heat. When the milk mixture begins to simmer, pour the semolina into the milk in a steady stream while whisking constantly. Change to a rubber spatula and cook, stirring often until very thick and smooth, about 10 minutes. Remove from the heat. Quickly stir in 1 cup of parmesan cheese and the egg yolks. Spread the mixture on the prepared tray to a 10x12 inch rectangle, about 1/3 inch thick. Allow to cool to room temperature for 30 minutes then cool entirely in the refrigerator for about 1 hour or until set.
- Preheat the oven to 425 degrees F. Butter the inside of a 9x13 baking dish or oven-safe skillet, and add two cups of marinara to coat the bottom of the dish.
- Using a 2 1/2 inch round cutter, cut rounds of semolina dough. Place in the prepared baking dish overlapping the rounds slightly. Dot the top with the remaining 2 tablespoons butter, sprinkle with the chopped basil and sprinkle with the remaining 1/2 cup of parmesan and 1/2 cup pecorino cheeses. Bake for 20 minutes or until the cheese is melted and beginning to brown. Turn the broiler to high and broil for an 5 minutes or until deep golden brown and crispy. Allow to sit for 5 minutes before serving.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 728
Amount/Serving
% Daily Value
- Carbs
- 70 grams
- Protein
- 37 grams
- Fat
- 34 grams
- Saturated Fat
- 19 grams
- Cholesterol
- 186 milligrams
- Sodium
- 2041 milligrams
- Fiber
- 5 grams
- Sugar
- 12 grams
8 comments
Messinac1: You definitely need semolina for this recipe, not all purpose flour. The flavor and texture of semolina is completely different and what makes this dish unique.It has a slightly sweet flavor, a slightly glutinous texture, is pale yellow, and delicious.
Fun recipe to make. Made half recipe for two of us. Came together nicely. Great flavor. Did not have specifically labeled “fine” semolina; texture was sort of polenta-like, but it worked out okay. Used 2 inch cutter and thought size was perfect. Finished dish looked just like picture in posted recipe. Definitely will make again.
I just made your amazing pommodora sauce and substituted slices of polenta ( gluten free household). Absolutely scrumptious
BTW, We use the expression "alla Romana" to mean "let's go Dutch" when taking lunch with friends.
Ciao Giada, I've been ease-dropping on this website for a couple of years now. Have tried many of your posted recipes and enjoyed them. I am cautious with praise since so many TV chefs have a distorted understanding of real Italian food. Of course, I know there is no such thing as "Italian" food, but rather a world of variations and flavors based on centuries-old techniques, ingredients, and culture. I'm currently working on a cookbook in Italian and English with two grandmothers who live near Marsala in Sicily. Now that's a different cuisine! But this recipe! From the first glance at the photo, I knew it was for me. Absolutely delicious! It follows Marcella Hazen's rule: not one more ingredient nor step in preparation than is absolutely necessary. I whipped up a quick "half" batch for lunch. Took minutes to prep (and an hour in the fridge). Turned out just like your photo! My wife and I didn't even come up for air! Gone in a few minutes. Thank you for your good work. Stay safe.
Giada said she likes to serve sauce on the side to dip the gnocchi in.
What is the extra cup of marinara sauce for?
Do you have to use semolina flour? Or could I sub all purpose flour ?