Gnocchi alla Romana

A completely different type of Gnocchi you may be used to, but none­the­less... Gnocchi. I think you will find this change of Italian pace, refreshing, simple and very flavorful. A great addition to antipasto salad and a glass of vino.

Gnocchi alla Romana

Prep Time

70 minutes

Cook Time

50 minutes

Serves

-  

A completely different type of Gnocchi you may be used to, but none­the­less… Gnocchi.

I think you will find this change of Italian pace, refreshing, simple and very flavorful. A great addition to antipasto salad and a glass of vino.

To see more recipes from The Yankee Chef, click here!

Ingredients

  • Vegetable oil
  • 3 cups milk
  • 1 teaspoon salt
  • 1/8 teaspoon dried nutmeg
  • 1/8 teaspoon black pepper
  • 1 1/4 cups semolina
  • 2 egg yolks, beaten
  • 2 cups Asiago cheese or Pecorino Romano, grated or shredded
  • 6 tablespoons butter or margarine, divided
  • 1/4 cup minced pancetta
  • 1/4 cup Mozzarella cheese, shredded

Preparation

  • 1 Line the bottom of a 15 x 10­-inch square baking pan (or equivalent) with tin foil and generously oil. Heat the milk, salt, nutmeg and pepper in a large saucepan over medium heat to a simmer. Do not let boil!
  • 2 Immediately reduce heat to medium­low and begin whisking or stirring in the semolina in a slow, thin and steady stream. Keep whisking diligently to prevent lumps fromforming.
  • 3 Cook, stirring frequently, until it is thick enough for a spoon to stand up in it (much like how us Yankees like our coffee). This will take anywhere between 5-­10 minutes.
  • 4 Reduce heat to low and continue cooking, stirring constantly, until verythick, about 4­5 minutes longer.
  • 5 Remove from heat and add the eggyolks, 1 cup of the cheese and 2 tablespoons butter until butter is melted throughout. Transfer mixture to prepared pan and smooth out the top.
  • 6 Refrigerate, uncovered, until cold, about an hour. Preheat oven to 425­ F. Flip the cooled mixture onto a cutting board or surface, peel off the foil and cut out the gnocchi with a 2-­inch round cookie cutter.
  • 7 Arrange in a shallow baking dish. Melt the remaining butter and drizzle over gnocchi, sprinkle with remaining cheese and minced pancetta.
  • 8 Toss Mozzarella cheese over the top and bake until the tops of gnocchiare crisp and golden, about 20 minutes. Serve immediately.

More

3d

For those of you who think diet means no taste or flavor, here’s a recipe to prove you wrong. For more videos and recipes from Ashley (…)

More TFC