Prepare to transport your taste buds straight to the heart of Italy with this irresistible Gnocchi Alla Romana! Unlike traditional potato gnocchi, this luxurious dish transforms simple semolina flour into a creamy, golden-brown delicacy that will make your dinner guests think you've trained in a professional Italian kitchen. With a perfect balance of silky interior and crispy exterior, this recipe is about to become your new favorite comfort food that looks and tastes like it took hours to prepare—but takes less than an hour from start to finish!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup semolina flour
- 4 cups milk
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- Salt to taste
- Butter for greasing
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the oven is hot enough to cook the gnocchi evenly.
- In a medium saucepan, bring 4 cups of milk to a gentle boil over medium heat. Stir occasionally to prevent the milk from scorching on the bottom.
- Once the milk is boiling, gradually whisk in 1 cup of semolina flour. Continue whisking constantly to avoid lumps. The mixture will begin to thicken quickly.
- After about 2-3 minutes, when the mixture has thickened to a smooth, creamy consistency, remove the saucepan from the heat.
- Stir in 1/2 cup of grated Parmesan cheese and a pinch of salt to taste. Mix well until the cheese is fully melted and incorporated into the semolina mixture.
- Allow the mixture to cool slightly for about 5 minutes. Then, beat in 2 large eggs one at a time, ensuring that each egg is fully incorporated before adding the next.
- Once the eggs are mixed in, spread the semolina mixture evenly onto a greased baking sheet or a shallow dish. Use a spatula to smooth the top, creating an even layer about 1/2 inch thick.
- Let the mixture cool completely at room temperature for about 10-15 minutes. This will help it firm up, making it easier to cut into shapes.
- After cooling, use a knife or a pastry cutter to cut the semolina mixture into squares or rounds, depending on your preference.
- Grease a baking dish with butter. Arrange the cut gnocchi in the dish, overlapping them slightly if necessary.
- Sprinkle additional grated Parmesan cheese on top of the arranged gnocchi, adding a bit more salt if desired.
- Dot the top with small pieces of butter to enhance the flavor and help with browning during baking.
- Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and crispy.
- Once baked, remove from the oven and let it cool for a few minutes before serving. This dish is best enjoyed warm, garnished with extra Parmesan cheese if desired.
Tips
- Whisk Constantly: When adding semolina to milk, continuous whisking is crucial to prevent lumps and achieve a smooth texture.
- Temperature Matters: Allow the semolina mixture to cool slightly before adding eggs to prevent them from scrambling.
- Smooth Spreading: Use a spatula or offset knife to create an even layer when spreading the mixture, ensuring uniform cooking.
- Cheese Quality: Use freshly grated Parmesan for the best flavor and melting properties.
- Baking Dish Selection: Choose a dish that allows gnocchi to be slightly overlapped for a beautiful presentation.
- Golden Brown Perfection: Watch your gnocchi carefully in the final baking minutes to achieve that desirable crispy, golden top without burning.
- Serving Suggestion: Serve immediately after baking for the best texture and temperature.
Nutrition Facts
Calories: 330kcal
Carbohydrates: 32g
Protein: 19g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 138mg
