How to make Gnocchi alla Romana - The Easiest and Most Delicious Gnocchi Recipe

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.

Place a large pot on low heat and pour in 4 cups of whole milk.

Add 4 tbsp of butter to the milk.

While the butter melts, prepare other ingredients: 3/4 cup of Pecorino Romano cheese and 2 egg yolks.

Crack each egg over a bowl and separate the yolks from the whites, saving the whites for another use.

Once the butter is melted, stir in 1 tsp of salt and 1/8 tsp of freshly grated nutmeg.

When the milk is hot and steamy, add 1 cup of semolina flour in stages, about 1/3 cup at a time, stirring quickly with a wooden spoon.

Continue to stir for about 5 minutes until the mixture reaches a dough-like consistency.

Remove from heat and quickly stir in the 2 egg yolks and 3/4 cup of Romano cheese.

Dump the dough onto a medium-sized baking sheet lined with plastic wrap and flatten it into an even layer.

Cover with a second sheet of plastic wrap and smooth it out, using a rolling pin if desired, to about 1/4 inch thick.

Place in the fridge for about 30 minutes to cool and firm up.

Melt 1 and 1/2 tbsp of butter in a small pan on medium-low heat and add sage leaves to make brown butter.

Stir until the butter turns a light brown color, then remove from heat.

Coat a large cast iron skillet with olive oil or use a regular baking dish.

Preheat the oven to 425°F.

Remove the dough from the fridge and cut it into discs about 3 inches across using a cookie cutter or a tall glass dipped in water.

Gently remove each disc and place it in the pan, slightly overlapping each one.

Fold the remaining dough back together, flatten it out again, and cut more discs to fill the pan.

Brush the brown butter over the top of the discs, then grate a pinch of nutmeg and crack some black pepper over them.

Dust with about 1/3 cup of Parmesan cheese.

Place the pan in the oven for 25 minutes.

If not golden brown after 25 minutes, broil on low for 2-3 minutes, watching closely.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens