CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Gnocchi alla Romana

pat's
recipe box


Printview my recipes
this recipe viewed 31 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: BREADS
    Prep Time:       Cook Time:       Total Time:  

5 1/2 cups milk
2 cups semolina
2 tsp. kosher salt
1 1/4 cups grated Parmigiano-Reggiano cheese
2 egg yolks
6 Tbs. (3/4 stick) unsalted butter, cut into small cubes, plus 3 Tbs. melted butter
Roman-style meatballs for serving (see related recipe at left)
Directions:
In a 4-quart saucepan over medium-high heat, bring the milk to a simmer. Add the semolina in a thin, steady stream, whisking constantly until incorporated. Reduce the heat to medium-low, add the salt and continue whisking to prevent lumps from forming. Cook, stirring and scraping the bottom and sides of the pan, until the semolina is thick and starts to pull away from the sides of the pan, about 10 minutes. Remove from the heat and stir in 3/4 cup of the cheese, the egg yolks and the 6 Tbs. (3/4 stick) butter until incorporated.

Spray a 9-by-13-inch pan with nonstick cooking spray, line the bottom with parchment paper and spray again. Pour the semolina mixture into the pan, spreading it evenly and smoothing the top with a rubber spatula. Cover and refrigerate until firm, about 2 hours. 


Preheat an oven to 425 degrees F. Butter a 9-inch French skillet.

Using a 2 1/2-inch biscuit cutter, cut the gnocchi into rounds. Arrange the gnocchi in the pan so they are overlapping, resembling shingles. Brush the top of the gnocchi with the 3 Tbs. melted butter and sprinkle with the remaining 1/2 cup cheese. Transfer the pan to the oven and bake until the top is golden brown, 30 to 35 minutes. Let rest for 10 minutes, then serve immediately with Roman-style meatballs.

Serves 6 to 8.




Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Roman-style Meatballs With Gnocchi Alla Romana
   by ICOOK2



Ingredients: 1 1/2 cups fresh bread crumbs 1/2 cup milk 4 oz. finely chopped prosciutto 1 lb. ground beef 1 lb. ground pork 2 eggs, lightly beaten 1/2 cup grated Parmigiano-Reggiano




Saltimbocca Alla Romana (veal)
   by ICOOK2



Ingredients: 1 1/3 lbs veal scaloppini Salt and freshly ground black pepper to taste 1/4 lb thinly sliced prosciutto ham 8 fresh sage leaves Flour for dredging 1/4 cup extra virgin olive




Grilled - Asparagus Alla Romana
   by sgre52160



2 lbs asparagus (1 to 1 1/2 if spears are thin) Kosher salt and fresh ground pepper 1/4 cup extra virgin olive oil Juice of 1 lemon 1/4 cup pine nuts 1/4 lb prosciutto, diced Freshly grated Pec




Veal With Prosciutto - Saltimbocca Alla Romana
   by sgre52160



4 veal cutlets, pounded thin 2 tbsp olive oil and butter 1/8 tsp ground sage Salt and pepper, to taste 8 thin slices prosciutto 1 lemon, thinly sliced, for garnish Preheat broiler. In a skill




Spinaci Alla Genovese
   by sgre52160



Serves 4-6 1/2 cup golden raisins white wine to cover raisins 1/4 cup pine nuts 1/4 cup extra virgin olive oil 2 cloves garlic, finely chopped 4 oil packed anchovy fillets, cut into strips 2





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.