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Semolina Gnocchi
Gnocchi alla Romana
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 1986
‘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 ½ tsp
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