Semolina gnocchi (gnocchi alla romana) recipe
serves
6
Semolina gnocchi (gnocchi alla romana)
“This is a particularly Roman way of making gnocchi without a potato in sight. I have to say I thought it was going to be heavy and rather dismissed it. Giancarlo and the boys loved it, but when we made it for the book
photoshoot it was the girls in our crew who succumbed to the dark side. Now I am a convert and very happy to spread the word about the warm, crispy, cheesy delights of semolina gnocchi.” This is an edited extract from The Long & the Short of Pasta by Katie and Giancarlo Caldesi (Hardie Grant Books, RRP $34.99).
Ingredients (5)
- 150g salted butter, chopped, plus extra to grease
- 4 cups (1L) milk
- 250g fine semolina
- 100g parmesan, finely grated
- 2 egg yolks, lightly beaten
Method
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1.Preheat oven to 180°C. Grease a 40cm x 30cm x 2cm-deep baking tray with butter.
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2.Bring milk and 1 tsp salt flakes to the boil in a large saucepan, then gradually whisk in semolina. Cook, whisking constantly, for 1 minute or until it starts to thicken, then remove from heat. Continue whisking semolina off the heat to stop it becoming lumpy. Add 100g butter and whisk until well combined. Whisk in half the parmesan and egg yolk. Pour into prepared tray. Place a layer of baking paper directly on top of the semolina and smooth it into a flat layer 2cm deep. Stand for 1 hour or until set and cooled.
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3.Meanwhile, generously butter two 20cm x 30cm oven dishes. Using a 6cm cookie cutter, cut circles from cooled semolina (the trimmings can be compacted together and cut out, too). Lay the circles into the prepared dishes and top with pieces of the remaining 50g butter. Scatter over remaining 50g parmesan and bake for 20 minutes or until browned and bubbling.
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