Gnocchi alla Romana (Roman Semolina Gnocchi)

Method7 steps

1. 1

   Step 1: Finely grate the separate 60 g Pecorino Romano and 60 g Parmigiano Reggiano for the dough and set them aside together.

   Uses 60 g Pecorino Romano, finely grated for dough · 60 g Parmigiano Reggiano, finely grated for dough

2. 2

   Step 2: Bring the whole milk (1185 ml), 50 g dough butter, fine salt (1 tsp) and nutmeg (1 pinch) if using to a boil in a large pot. Reduce the heat to low and gradually whisk in the fine semolina (290 g), avoiding lumps.

   Uses 1185 ml whole milk · 50 g unsalted butter for semolina dough · 1 tsp fine salt · 1 pinch ground nutmeg, optional · 290 g fine semolina, with grains still visible (not semola rimacinata flour)

3. 3

   Step 3: Keep stirring until the semolina mixture becomes very thick. Remove from the heat and stir in the prepared grated cheeses until melted. Quickly stir in the two yolks until evenly combined, so they do not scramble.

   Uses hot hydrated semolina mixture · grated Pecorino and Parmigiano for dough · 2 egg yolks

4. 4

   Step 4: While the semolina dough is still hot, put half onto a large sheet of baking parchment. Use the parchment to shape it into a long log, wrap it and twist the ends closed.

   Uses first half of hot semolina dough

5. 5

   Step 5: Shape the remaining half of dough into a second wrapped log in the same way. Let both logs cool completely, then refrigerate for at least 2 hours until firm. They can be kept chilled up to two days before baking.

   Chill fully cooled semolina logs at least 2 hours · 120 minUses remaining half of hot semolina dough · first wrapped semolina log

6. 6

   Step 6: Once the logs are firm, preheat a fan/convection oven to 200°C (400°F). Melt the separate 70 g topping butter and let it cool slightly.

   Uses 70 g unsalted butter for topping

7. 7

   Step 7: Grease a baking dish with extra butter. Unwrap the cold logs and slice into discs about 1.5 cm thick, yielding roughly 35 gnocchi. Arrange slightly overlapping in the dish, drizzle over the prepared melted topping butter and grate over extra cheese. Bake for 20 minutes, then switch to the grill/broiler for about 5 minutes, watching until golden and crisp. Serve hot as a side for 6–8 people.

   Bake 20 minutes, then broil about 5 minutes · 20 minUses Extra unsalted butter, as needed to grease the baking dish · firm chilled semolina logs · melted 70 g topping butter · Extra Parmigiano Reggiano (or Pecorino), as desired for topping