Gnocchi alla Romana

Method12 steps · about 1 hr 20 min

1. 1

   Step 1: Pour all the milk (1 litre) into a saucepan. Cut 50 g butter into pieces and add it with the pinch of salt and freshly grated nutmeg (1 pinch), keeping the remaining 50 g butter for step 10.

   Uses 1 litre milk · 50 g butter, half the 100 g supply · 1 pinch salt · 1 pinch freshly grated nutmeg

   
2. 2

   Step 2: Bring the milk mixture to a simmer. Once the butter melts, gradually whisk in all 250 g semolina to prevent lumps; the mixture will thicken quickly.

   Uses The assembled milk mixture · 250 g semolina

   
3. 3

   Step 3: As the mixture thickens, reduce the heat, switch to a wooden spoon and stir vigorously to prevent lumps.

   Uses All the semolina added to the hot milk

4. 4

   Step 4: Continue cooking and stirring until the semolina dough is stiff and elastic and pulls cleanly away from the sides of the saucepan.

   Uses All the thickening dough

   
5. 5

   Step 5: Remove the saucepan from the heat and thoroughly mix in BOTH egg yolks (2). Grate all 75 g Parmigiano and mix it into the dough until evenly combined.

   Uses All the cooked semolina mixture · 2 egg yolks · 75 g Parmigiano, grated now

   
6. 6

   Step 6: Lightly oil a baking sheet or large rectangular dish. Spread all the hot dough in an even layer about 1 cm thick, using damp hands or a damp spatula if helpful.

   Uses All the finished hot dough · A little of the tray-greasing oil · A little water to dampen hands or spatula

   
7. 7

   Step 7: Let the spread dough cool and firm at room temperature or in the refrigerator for about 30–40 minutes.

   Cool dough · 40 minUses The single 1 cm-thick layer of dough

8. 8

   Step 8: Slightly wet a 5–6 cm round cutter or similar glass and cut circles from the cooled dough. Hold any scraps for a small irregular mini portion of the same baked dish, as the source permits, so the single dough batch is used.

   Uses All the cooled sheet · A little water to dampen the cutter

9. 9

   Step 9: Lightly oil the final baking dish. Arrange the circles in slightly overlapping rows, with the held scraps alongside or in a small oiled dish as the source mini version. Preheat the oven to 200°C (390°F).

   Uses All the cut circles and the small scrap portion · A little remaining tray-greasing oil

10. 10

    Step 10: Melt the remaining 50 g butter, let it cool slightly and pour it over all the arranged gnocchi. Grate and sprinkle all 50 g Pecorino over them; the source allows Parmigiano instead at this topping stage.

    Uses All the arranged rounds and the mini scrap portion · The remaining 50 g butter · 50 g Pecorino Romano, grated now

    
11. 11

    Step 11: Bake in the preheated oven at 200°C (390°F) until the gnocchi are nicely golden brown. The source gives no fixed oven duration; watch the browning.

    Uses All the prepared baking dishes

12. 12

    Step 12: Let the baked gnocchi rest for a few minutes, then serve in the baking dish in four portions. To use the source vegetarian variation, replace BOTH Parmigiano and Pecorino with vegetarian-rennet cheeses.

    Uses All the golden baked gnocchi