Best 2 Gnocchi Alla Romana Recipes
**Gnocchi alla Romana: A Culinary Journey to Italy's Exquisite Semolina Dumplings**
Gnocchi alla Romana, a unique and delectable dish, is a testament to the culinary artistry of Rome. These delicate semolina dumplings, bathed in a flavorful sauce of butter, Parmesan cheese, and black pepper, embody the essence of Italian comfort food. Our comprehensive guide takes you on a culinary adventure, offering a collection of carefully curated recipes that explore the diverse expressions of this classic dish.
From the traditional Gnocchi alla Romana, crafted with simple yet exquisite ingredients, to innovative variations that incorporate unique flavors and textures, our recipes cater to every palate. Discover the secrets behind achieving the perfect balance of soft and chewy dumplings, enveloped in a velvety sauce that dances on your taste buds.
Indulge in the classic Gnocchi alla Romana, where the subtle flavors of semolina and Parmesan harmonize with a hint of black pepper. Embark on a culinary adventure with our sun-dried tomato and spinach variation, where vibrant flavors and colors transform this dish into a feast for the eyes and palate. Experience the richness of the Gorgonzola and walnut Gnocchi alla Romana, where creamy blue cheese and crunchy walnuts add a touch of sophistication.
For those seeking a lighter option, our gluten-free Gnocchi alla Romana offers a delightful alternative, while preserving the authentic flavors of this beloved dish. And for a truly unforgettable experience, try our sweet potato Gnocchi alla Romana, where the natural sweetness of roasted sweet potatoes harmonizes beautifully with the savory sauce.
Prepare to embark on a culinary journey like no other, where each recipe unveils the exquisite artistry of Gnocchi alla Romana. Let your taste buds savor the authentic flavors of Rome, as you explore the diverse expressions of this iconic dish.
GNOCCHI ALLA ROMANA (BAKED SEMOLINA GNOCCHI)
Not to be confused with the traditional potato gnocchi, gnocchi alla Romana are semolina dumplings, baked with cheese and butter. In this recipe, pancetta is added to the mix for a tastier version of this classical Roman dish.
Provided by clara
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 13 g, Cholesterol 189.8 mg, Fat 31.6 g, Fiber 0.1 g, Protein 21.7 g, SaturatedFat 18.3 g, Sodium 789 mg, Sugar 11.8 g
GNOCCHI ALLA ROMANA
Categories Milk/Cream Appetizer Bake Parmesan Semolina Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 6
Steps:
- Whisk together milk, semolina, and 1 teaspoon salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking. Simmer, stirring constantly with a wooden spoon, until very stiff, 5 to 8 minutes. Remove from heat and stir in 2 tablespoons butter and 3/4 cup Parmigiano-Reggiano. Beat in egg.
- Spread gnocchi mixture 1/2 inch thick on an oiled baking sheet and chill, uncovered, until very firm, about 1 hour.
- Preheat oven to 425°F.
- Cut out rounds from gnocchi mixture with a 2-inch round cookie cutter (push scraps into remaining mixture as you go) and arrange, slightly overlapping, in a well-buttered 13- by 9-inch baking dish. Make a small second layer in center of dish with any remaining rounds. Brush gnocchi with remaining 1/4 cup melted butter and sprinkle with remaining 3/4 cup Parmigiano-Reggiano.
- Bake in middle of oven until gnocchi are beginning to brown, 15 to 20 minutes. Let stand 5 minutes before serving.
Tips:
- Use fresh and high-quality ingredients for the best flavor.
- Make sure to use medium-sized potatoes for the gnocchi, as large potatoes can make the gnocchi too dense.
- It is important to cook the gnocchi in salted boiling water until they float to the top, as this ensures that they are cooked through.
- You can use a variety of sauces with gnocchi, such as tomato sauce, pesto, or Alfredo sauce.
- Gnocchi can also be baked or fried, making them a versatile dish that can be enjoyed in many different ways.
Conclusion:
Gnocchi alla Romana is a classic Italian dish that is easy to make and can be enjoyed year-round. It is a hearty and flavorful dish that can be easily customized to your liking. Whether you prefer a simple tomato sauce or a creamy Alfredo sauce, gnocchi alla Romana is sure to please everyone at the table. So next time you are looking for a delicious and easy meal, give this recipe a try.
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