Gnocchi Alla Romana (Baked Semolina Gnocchi) recipe
All Recipes World Cuisine Recipes European Italian
Ingredients
- 1 quart milk 5 tablespoons butter, divided salt to taste 1 ½ cups fine semolina flour 2 egg yolks 1 ¼ cups grated Grana Padano cheese, divided ⅓ cup grated Gruyere cheese 1 (3 ounce) package pancetta bacon, diced 1 pinch ground nutmeg, or to taste
Nutrition Info
- 422.5 caloriescarbohydrate: 13 gcholesterol: 189.8 mgfat: 31.6 gfiber: 0.1 gprotein: 21.7 gsaturatedFat: 18.3 gservingSize: -sodium: 789 mgsugar: 11.8 gtransFat: : -unsaturatedFat: : -
Directions Gnocchi Alla Romana (Baked Semolina Gnocchi)
Directions
-
Combine milk, 1/4 cup butter, and a pinch of salt in a saucepan, bring to a boil. Whisk semolina into boiling milk, mixing well to prevent lumps. Reduce heat and cook, stirring often, until thickened, 3 to 4 minutes. Remove saucepan from heat. Add egg yolks, 1 cup Grana Padano, and Gruyere cheese, stir well.
Heat a nonstick skillet over medium heat, cook and stir pancetta until crisp, 7 to 10 minutes. Stir pancetta into semolina mixture.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with 1 1/2 teaspoon butter.
Spread semolina mixture onto 1 of the prepared baking sheets, about 1/2-inch thick. Allow to cool to room temperature, about 15 minutes.
Cut small disks out of cooled semolina using a juice glass or cookie cutter. Place the disks onto the other prepared baking sheet, slightly overlapping the disks. Sprinkle the remaining Grana Padano cheese over disks and dot with remaining 1 1/2 teaspoon butter.
Bake in the preheated oven until gnocchi are nicely crisp and golden, about 20 minutes.