Roman-style gnocchi

[RECIPE] Roman-Style Gnocchi from Lazio

In Italian Regional Recipes, Recipes & How-to by Roscioli Italian Wine Club

Although they are called gnocchi, they have nothing to do with the pieces of gnocchi you’ve probably tried before made with potatoes.

This gnocchi is made with semolina flour and is a regional variant made only in Lazio.

Roman-style gnocchi

Recommended wine pairing: Cesanese del Piglio Superiore Riserva Lepanto, Alberto Giacobbe

https://www.youtube.com/watch?v=6fLsqXm8MyY&t=3s

This is a truly exceptional dish to fully enjoy with a good Cesanese. This vine, long underestimated and neglected, is finally living up to its potential. There are 3 varieties: Olevano Romano, Affile and Piglio. The latter is sharper and harder, perfect for balancing the rich nature of the gnocchi.

Servings: 4-6

Ingredients - For the Dough
  • 250g/9oz semolina flour
  • 1 liter/4 cups milk
  • 100g/4oz of grated Parmesan cheese
  • 50g/2oz of butter
  • 2 egg yolks
  • Nutmeg
  • Salt
  • Pepper
Ingredients - For the Topping
  • 40g/1oz melted butter
  • 40g/1oz grated Parmesan cheese
Notes:

When smoothing out the dough, be sure to keep the spoon wet at all times to ensure the dough doesn’t stick to the spoon.

Instructions:
  1. To start, place the milk in a large saucepan over medium heat along with some salt, pepper and grated nutmeg. 
  2. When the milk starts to boil, sprinkle the semolina flour in slowly, whisking constantly to prevent lumps.
  3. Once all the semolina flour has been combined with the milk, reduce the heat, switch to a spatula or wooden spoon and continue to mix until the dough becomes thick and sticky.
  4. Remove the pan from the heat, then add the butter and mix until it has melted and fully incorporated into the dough.
  5. Add grated Parmesan cheese and again mix until fully combined.
  6. Finally add the egg yolks and mix thoroughly.
  7. Tip the dough out onto a baking sheet lightly greased with butter or oil. Using the back of a wet spoon, press and smooth the dough onto the baking sheet until you have an even layer of dough about ½ inch/1cm thick. Allow to cool.
  8. Once cool, use a round cookie cutter or glass to cut circles out of the dough. 
  9. Place the circles of gnocchi in a large baking dish or ovenproof skillet well-greased with butter, arranging them in an overlapping pattern.
  10. Once all the slices of gnocchi are in the dish, drizzle over the melted butter and sprinkle the grated Parmesan cheese on top. 
  11. Bake in a preheated oven at 350°F/180°C/Gas Mark 4 for around 15 minutes until the topping is golden brown. Serve hot. 


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