- 6 cups Milk
- 1½ cups Semolina flour
- 2 tsp. Salt
- 60g/ 4 tbsp Butter
- 1 cup grated parmesan
- 2 egg yolk
- 2 tbsp. Olive oil
- For sprinkle on top grated parmesan
They don’t look like gnocchi at all, much bigger and not made from potato dough, how come gnocchi alla romana (roman style gnocchi) are even called gnocchi?
The confusement for non-Italian people come from the narrow definition we have for gnocchi, in our mind gnocchi is associated with the potato dumplings, however in Italy there are many definitions for gnocchi and they come in many variations depending on the region.
Gnocchi can come in many variations, it can be with herbs and ricotta (like the Tuscany style Gnudy) or perhaps they can be baked with mozzarella or and tomato sauce like the Naples version, and plenty more variations out there, in any case the gnocchi can be in many forms and textures.
Origins of gnocchi alla romana
The origins of this dish are not certain, indeed they are called roman style gnocchi implying that the origins of this dish is from rome however some say that the name is actually a misspell of alla romena which means from Romania.
Most people agree that the abundance of high fatty ingredients in this dish, like egg yolks, milk, butter and parmesan are typical northern Italy style, some even pinpoint it to the area of Piedmont where all these products are popular in cooking.
Tips for gnocchi alla romana
- Stir the semolina and the milk for a decent amount of time, minimum of 10 minutes, this will resolve in most liquids evaporated and a creamier Gnocchi
- Whisk the egg yolks on the very last stage, when the batter had rested a bit (about 1 minute), this will give the dumplings its flexibility and vibrant yellowish color.
- Resting time is essential for the gnocchi in order to stabilize, this is the only way they will stay firm in the baking process, so give it at least 1 hour in the fridge (they can also sat overnight).
Finally, when we are making the gnocchi, we have high percentage of leftovers, don’t throw it away, next day drop them in the oven with some parmesan and get yourself a nice arugula, olive oil gnocchi salad.
Making the batter
Set a large saucepan over high heat, pour in the milk, cook 2 minutes and sprinkle the semolina in a steady stream, whisk until dissolved in the milk and add the salt.
finishing the batter
cooling the batter
shaping and baking
Preheat the oven to 225°c/450°F and grease a large baking pan