Gnocchi alla Romana

Name: Gnocchi alla Romana (Baked Semolina Gnocchi)
Yield: 6 people
Cuisine: Italian
Ingredients: 50 g Parmesan, freshly grated; 60 g butter; 200 g Parmesan, freshly grated; 6 egg yolks; 50 g butter; 1 litre milk; 400 g coarse semola dura (the semolina must be Italian)

Baked Semolina Gnocchi

Preparation info

6
people

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

This is unavoidably a two-day process. Fortunately, it only involves half an hour’s work on day one, and less on day two. It is a winter antipasto, heavy, rich and hideously fattening, but quite addictive.

Ingredients

Day One

1 litre milk
400 g coarse semola dura (the semolina must be Italian)
200

Europe
Italy
Vegetarian
Breakfast
Pasta
Mediterranean
Winter

Method

Day One

Heat the milk in a trustworthy pan until warm then add the semolina. Pour it in slowly, steadily stirring all the time (it’s best for two people, if possible, to do this -one to pour, one to stir). Continue to stir over a medium heat for 15–20 minutes until the semolina forms a mass coming away from the side of the pan.

Allow this mixture to