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Gnocchi Alla Romana

The.french.connection's picture
Ingredients
  Fine semolina 225 Gram (1 cup)
  Milk 1 Liter (5 cups)
  Salt 1 Teaspoon (Leveled)
  Pepper 1 Pinch
  Butter 100 Gram
  Cheese 225 Gram, grated
  Freshly grated nutmeg 1⁄4 Teaspoon (Leveled)
  Egg 1 Large, beaten
  Butter 2 Tablespoon (extra)
  Cheese sauce 6 Tablespoon
Directions

1. Heat milk in a sauce pan and bring to the boil. Stir in semolina with half the butter, salt and pepper with a wooden spoon to prevent lumps forming. Cook over low heat until the mixture comes to the boil and thickens. Continue to stir and cook until the mixture is very thick.
2. Remove from the heat, beat in remaining butter, egg, nutmeg and half the cheese, beat well, mix thoroughly.
3. Turn out the mixture on to a greased tin, spread the mixture about 1/3" thick and leave in a cool place for few hours until firm.
4. Cut into squares about 1 1/2" with a knife or cutter dipped in cold water.
5. Grease a baking dish, arrange gnocchi squares in overlapping circles. Sprinkle remaining cheese, dot with extra butter.
6. Pour cheese sauce over the gnocchi squares. Brown quickly in a. hot oven 220°C-425°F-gas mark-7 for a few minutes or place under hot grill. Serve immediately.
For Vegetarian Gnocchi
Follow the recipe as above only omit the egg.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Wheat
Interest: 
Gourmet

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