Gnocchi alla Romana (Baked Semolina Cheese Rounds)
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Unlike boiled potato gnocchi, these are rounds cut from semolina cooked in milk, chilled flat and baked under butter and cheese.
Read more
The tops go golden and crisp under the grill. The one real hazard is impatience: cut before the slab has fully set and the rounds tear with ragged edges.
Ingredients
Instructions
- 1
Combine 500 ml milk, 1 teaspoon salt, 1/4 teaspoon nutmeg, and 20 g butter in a saucepan.
Heat over medium heat until steam rises and the edges just begin to tremble, without letting the milk boil hard.
- 2
Lower the heat and pour in 150 g semolina in a thin, steady stream.
Whisk without stopping for about 1 minute, scraping the bottom and corners so the grains hydrate evenly and do not clump.
- 3
Switch to a spatula and cook over low heat for 4 to 5 minutes, stirring firmly.
Turn off the heat when the dough pulls from the sides of the pan and gathers into a thick, smooth mass.
- 4
Off the heat, mix in the egg yolks and part of the 80 g Parmigiano Reggiano while the dough is still hot.
Stir quickly and evenly so the residual heat enriches the dough without scrambling the yolks.
- 5
Spread the dough on a tray to an even 1.5cm thickness and smooth the surface.
Let it cool completely until firm, then cut out rounds.
- 6
Overlap the rounds in a buttered baking dish and top with the remaining butter and Parmigiano Reggiano.
Bake at 200C for 15 minutes, then broil for about 3 minutes until the surface is golden and crisp.
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