Gnocchi alla Romana

This is a recipe from a friend of mine, Ethan Stowell. He is the chef and owner of a bunch of Italian-focused restaurants...
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Gnocchi alla Romana

Ed Anderson

Gnocchi alla Romana

This is a recipe from a friend of mine, Ethan Stowell. He is the chef and owner of a bunch of Italian-focused restaurants in Seattle. One of his restaurants, Rione XIII, is focused solely on Roman cuisine. While many gnocchi are cooked in simmering water, gnocchi alla romana — Roman gnocchi—are made from cooking semolina in milk, similar to making polenta, and later baking the dumplings in an oven, preferably a wood-fired one. Modern, health-conscious Italians are backing off from finishing the semolina with butter, using olive oil instead. — Jenn Louis, author of Pasta By Hand: A Collection of Italy’s Regional Hand-Shaped Pasta.

6
Servings
488
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4  Cups  whole milk
  • 1  Cup  semolina flour
  • egg yolks
  • 1 ½  Cup  grated Parmigiano-Reggiano cheese
  • Kosher salt
  • Freshly grated nutmeg
  • 8  Tablespoons  unsalted butter, diced, plus more for baking sheet

Directions

In a 4-quart saucepan, bring the milk to a boil over medium-high heat. Turn the heat to low and add the semolina flour, pouring it in a steady stream and whisking constantly. Once the semolina has been whisked in and there are no lumps, switch to a wooden spoon and continue to stir for 2 minutes. Remove from the heat, stir in the egg yolks, one at a time, and then add half of the Parmigiano-Reggiano cheese. Season with salt and nutmeg.

Butter a baking sheet. Pour the semolina mixture onto the prepared baking sheet and smear to a thickness of about 1 inch. Let cool to room temperature, then cover with plastic wrap and refrigerate until cold and firm, preferably overnight.

Preheat the oven to 400 degrees F. Use 2 tablespoons of the butter to grease a 9-by-13-inch baking dish or 6 individual gratin dishes.

Using a 2-inch round pastry cutter, cut out circles of dough. Arrange the circles in the buttered baking dish or gratin dishes, overlapping them slightly, and sprin­kle with the remaining 6 tablespoons butter and the remaining Parmigiano-Reggiano, evenly dividing the butter and cheese if using individual dishes. (Gnocchi alla romana can be refrigerated for up to 3 days, covered with plastic wrap, before topping with butter and cheese and baking.) Bake until the butter and cheese are melted and the tops of the gnocchi are a rich golden brown, 10 to 15 minutes. Serve right away. 

Nutritional Facts

Total Fat
31g
44%
Sugar
3g
3%
Saturated Fat
9g
38%
Cholesterol
25mg
8%
Carbohydrate, by difference
44g
34%
Protein
10g
22%
Vitamin A, RAE
58µg
8%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
153mg
15%
Choline, total
2mg
0%
Fiber, total dietary
6g
24%
Folate, total
13µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
63mg
20%
Niacin
3mg
21%
Phosphorus, P
260mg
37%
Selenium, Se
2µg
4%
Sodium, Na
544mg
36%
Water
149g
6%
Zinc, Zn
2mg
25%

Gnocchi Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Gnocchi Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Gnocchi Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.