Name: Semolina Gnocchi (Gnocchi alla Romana)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 litre (1¾ pints) milk; 2 eggs plus 1 egg yolk, beaten; 450 g (1 lb) coarse semolina flour; 4 grates of nutmeg; ½ tsp salt; 30 g (a good 1 oz) Parmesan, freshly grated; 55 g (2 oz) butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘This speciality from the Lazio region does not bear much resemblance to the gnocchi dishes described above, as the basic mixture is made differently, using semolina flour and milk. Serve either as a first course or as a side dish for a stew.’

Ingredients

1 litre (1¾ pints) milk
½ tsp salt

Method

A Sicilian version of this uses chickpea flour instead of semolina. The result is similar to ‘panelle’, the speciality of Palermo, which is cooked flat like a frittata, and then put between slices of toasted bread as a sandwich.

Heat the milk together with the salt and nutmeg. When it begins to boil add the semolina flour little by little, stirring all the time with a whisk so that lump