Gnocchi Alla Romano

    55 minutes

    Great northern Italian dish, served with Veal Saltimboca. Serves 6 as a side dish.


    Western Australia, Australia
    1 person made this

    Serves: 6 

    • 250 g semolina
    • 1 litre milk
    • 100 g parmesan cheese, grated
    • 1/4 cup unsalted butter
    • 3 egg yolks
    • 2 garlic cloves
    • 1/2 cup sage leaf
    • 50 g parmesan cheese, grated (extra)
    • 75 g butter, melted (extra)
    • salt & pepper, to taste

    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Bring the milk to a boil and gradually stir in the semolina. Keep stirring as it thickens, continue to cook for 10 minutes then remove the pot from the heat.
    2. Beat the yolks with a splash of milk and add them to the semolina, together with the cheese, 1/4 cup butter and pepper & salt. Mix well.
    3. Spread the semolina into a pan or onto a work table to about 1cm thick.
    4. Allow the semolina to cool, then cut into squares or diamonds. Layer the squares into a baking dish with the 75g butter and sprinkle some of the extra cheese between the layers.
    5. Bake the gnocchi 15 minutes in a hot (200C) oven, until golden, and serve at once.

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