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Gnocchi alla Romana | Roman Gnocchi

Gnocchi, Italian dumplings, are prominently found throughout Italy made from potatoes. Roman-style gnocchi uses semolina flour, and unlike other gnocchi, this traditional dish is baked. I learned to make these fluffy and utterly satisfying puffs of deliciousness at the famous old world trattoria Matricianella in Rome. This cheesy, buttery, flavorful dish pairs harmoniously with a chilled glass of Centanni Pecorino.

Receipt Date: September 14, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

2 cups Milk

3/4 cups Semolina, not the quick cook variety

2 Eggs, lightly beaten

3/4 cups Parmesan Cheese, grated, plus more to sprinkle on top

7 tablespoons Grass-Fed Butter, cut into cubes

Pinch of Nutmeg, grated

Pinch of Sea Salt

Directions

Preheat oven to 425 degrees. Simmer the milk, nutmeg, 3 tablespoons of the butter, and the sea salt in a saucepan over low heat, gently whisking to combine. Once the butter melts, slowly whisk in the semolina, a bit at a time. Once all of the semolina is incorporated, switch to a wooden spoon and stir in the eggs and the Parmesan. Continue stirring until the mixture thickens. Pour the mixture onto a baking sheet lined with parchment paper. Using a spatula, spread the mixture out uniformly into a rectangle about 1-1 1/2" thick. Leave to cool completely in the refrigerator for at least 15 minutes. Once cooled, cut out round discs using a cookie cutter or a water glass. Butter a baking dish; I use a 13" x 9" rectangle non-stick dish. I find it is easier to scoop out the gnocchi in this size. Arrange the discs, slightly overlapping one another into the dish. Dot the top with the remaining 4 tablespoons of butter and a generous sprinkling of grated Parmesan cheese. Bake in the oven for 15-20 minutes, or until golden, bubbly brown.  

Amy’s Favorite Pairing

Centanni-PECORINO D.O.C.G

$40.00 750 ml

Additional Pairings

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