Gnocchi Alla Romana
Recipe: #13111
July 15, 2014
Categories: Cheese, Italian, Oven Bake, Gluten-Free, Vegetarian, Vegetarian Dinner, Italian Dinner, more
"Adapted from From Mario Batali, "Simple Italian Food". The recipe says to cut the gnocchi with a glass (or biscuit cutter)but I usually let it cool and just roll balls by hand and then flatten it on the baking dish. I also like to put some Parmesan under the gnocchi so get a crispy, yummy, heavenly cheese crust."
Ingredients
Nutritional
- Serving Size: 1 (283.6 g)
- Calories 547.3
- Total Fat - 34.7 g
- Saturated Fat - 21.4 g
- Cholesterol - 97 mg
- Sodium - 982.7 mg
- Total Carbohydrate - 40 g
- Dietary Fiber - 1.6 g
- Sugars - 9.1 g
- Protein - 19.1 g
- Calcium - 481.2 mg
- Iron - 1.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat the oven to 425 degrees. Butter a jelly roll pan that has 3/4 inches sides.
Step 2
In a 3 to 4 quart sauce pan, heat the milk, salt, and 6 Tbs of the butter nearly to the boiling point over medium heat.
Step 3
Whisking vigorously, add the semolina in a thin stream and cook for about a minute, switching to a wooden spoon as the batter thickens.
Step 4
Remove from the heat and stir 1/2 cup of the grated cheese, then beat in the egg yolks. Working quickly pour the batter into the prepared pan and spread to a thickness off 1/2 inch. Allow to cool and cover with plastic until ready to cook.
Step 5
Using a 3-inch diameter water glass, cut a rows of rounds across the sheet.
Step 6
Arrange in a well buttered baking dish. If there is any butter left, melt it and pour on top of gnocchi. Sprinkle with the remaining 1/2 cup of grated cheese. Place in the oven and cook 15 to 20 minutes, or until the top is light golden brown. Remove and serve immediately.
Tips
- Jelly roll pan that has 3/4 inches sides
- A 3 to 4 quart sauce pan
- Baking dish