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Gnocchi Romana

creative.chef's picture
Ingredients
  Milk 1 Pint (About 500 Milliliter Or 2.5 Cups)
  Garlic 1 Clove (5 gm), crushed
  Semolina 1⁄4 Pound (About 100 Grams Or 2/3 Cup)
  Grated nutmeg 1 Pinch
  Egg yolk 1
  Grated cheese 2 Ounce (About 50 Grams Or 0.5 Cup)
  Butter 1 Ounce (About 25 Grams Or 2 Tablespoon)
  Tomatoes 4 , skinned, deseeded and chopped
  Salt To Taste
  Pepper To Taste
Directions

1 Place the milk and garlic in a pan and bring to the boil.
2 Sprinkle in the semolina, stirring all the time, and bring back to the boil.
Season with salt and pepper and nutmeg and simmer for 5-10 minutes.
Remove from the heat.
3 Mix in the egg yolk, half the grated cheese and the butter.
4 Pour on to a greased tray, 1 cm (1/2 in) deep, then leave to cool.
When cold, cut into rounds with a 5 cm (2 in) cutter.
5 Preheat the oven to 200°C, 400°F,gas6.
6 Place the gnocchi in buttered individual bowls and sprinkle with the remaining grated cheese.
Arrange the tomatoes in an attractive border around the top of each dish, then bake in the oven for 15 minutes and serve as an appetizer.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Milk Product
Servings: 
4

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Average: 4.4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 323 Calories from Fat 135

% Daily Value*

Total Fat 15 g23.6%

Saturated Fat 8.8 g44%

Trans Fat 0 g

Cholesterol 86 mg28.7%

Sodium 373.1 mg15.5%

Total Carbohydrates 33 g11%

Dietary Fiber 2.7 g10.6%

Sugars 9.8 g

Protein 15 g29.5%

Vitamin A 28.8% Vitamin C 26.7%

Calcium 31.9% Iron 5.4%

*Based on a 2000 Calorie diet

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Gnocchi Romana Recipe