The Romaine gnocchi with semolina are gnocchi made from semolina, whole milk, butter and Parmesan; seasoned with salt and pepper. They are baked after being sprinkled with Parmesan cheese.
A Roman specialty and more widely from the Lazio region, they are traditionally served with meatballs with tomato sauce and Parmesan cheese.
Gluten-free romaine gnocchi are made by replacing the semolina with corn flour.
|Level of difficulty: easy|
|Preparation time : 30 min|
|Rest time : -|
|Cooking time : 40 min|
|Total time : 1 10 h min|
|Ingredients: 6 people|
|250 g of semolina|
|100 g butter|
|salt to taste|
|2 c. to s. Parmesan cheese|
|1 l milk|
- Put 20 g of butter and a little salt in a saucepan. Add the milk.
- Bring to a boil, then pour the semolina gradually in rain while mixing vigorously with a wooden spoon to avoid the formation of lumps.
- Cook the semolina over low heat for 20 minutes, stirring constantly.
- Off the heat, add 2 tbsp. to s. of grated Parmesan while stirring vigorously.
- Pour the mixture onto a baking sheet lightly lined with parchment paper and slightly moistened, and spread with a damp spatula. Let cool.
- Take a glass and make discs 4 cm in diameter and 1,5 to 2 cm high with the cold semolina.
- Take a baking dish, sprinkle with a handful of Parmesan and butter shavings and place a first layer of semolina discs.
- Sprinkle with Parmesan and butter shavings and form a second layer of gnocchi to sprinkle with grated cheese.
- Preheat the oven in static mode to 200 ° C.
- Bake for about 20 min.
- Take out of the oven and serve piping hot.