GNOCCHI ALLA ROMANA anche IN PADELLA ricetta gnocchi romana forno e padella gnocchi di semolino

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a more affordable cheese with similar flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is a dairy-free alternative.

In a large pot, heat 1 liter of milk with a little salt and nutmeg to taste until it's almost boiling.

Gradually add 250 grams of semolina flour, stirring continuously.

Cook over medium heat for 10-15 minutes.

Remove from heat and add 25 grams of butter and 2 tablespoons of parmesan, mixing well.

Incorporate 2 egg yolks one at a time, mixing thoroughly after each addition.

Transfer the mixture onto a table or tray and spread it out to a thickness of 3 cm using a wet spatula.

Allow to cool slightly while preheating the oven to 200°C.

Cut out circles of gnocchi using a glass or cutter, about 8 cm in diameter.

Knead the leftover scraps to form additional gnocchi like burgers.

Grease a large baking dish with butter and arrange 3 overlapping rows of gnocchi, brushing them with butter and sprinkling with more parmesan.

Bake the gnocchi in the oven for about 20 minutes until gratinated.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens