Gnocchi Di Semolina
Submitted by fritsy
Gnocchi di semolina is gnocchi alla Romana: rounds of rich semolina cooked with milk, butter, parmesan and egg yolk, layered and baked golden. A comforting Roman classic, nothing like potato gnocchi.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
1 hrsForget potato dumplings, this is gnocchi alla Romana, the Roman classic made from semolina rather than potato. Durum semolina is cooked in milk into a thick, polenta-like base, enriched with butter, parmesan, and egg yolks, then cut into rounds and baked golden.
The first key is the cooking. Add the semolina to the hot milk slowly, stirring constantly, to keep it lump-free, then cook it a good 20 minutes until very thick. Stir the egg yolks in off the heat so they enrich without scrambling.
Then patience: spread the mixture out and let it cool and firm completely before cutting. A properly set slab is what lets you cut clean rounds that hold their shape.
Layer the disks in a buttered dish, drizzle with butter, and shower with parmesan and breadcrumbs. A turn in the oven turns the top golden and crisp while the inside stays soft and creamy. It’s pure Italian comfort.
Chef Tips
- Add the semolina to the hot milk slowly while stirring constantly to avoid lumps.
- Cook it the full 20 minutes until very thick, or the gnocchi won’t hold their shape.
- Stir in the egg yolks off the heat so they don’t scramble.
- Cool the slab completely before cutting; warm semolina won’t slice cleanly.
Variations
- Overlap the rounds like roof tiles for the traditional presentation.
- Add a little Gruyere or fontina along with the parmesan.
- Make the slab a day ahead and bake just before serving.
Ingredients
Directions
Heat milk with a pinch of salt, and when it boils gradually add semolina, stirring the whole time with a wooden spoon to avoid lumps.
Continue to cook, stirring, for 20 minutes.
Remove from heat and add 2 tablespoons butter in small pieces. then gradually stir in 2 tablespoons parmesan cheese, the egg yolk, one at a time, a pinch of pepper and nutmeg.
Oil 1 or 2 large dishes or clean marble kitchen slab and pour semolina mixture on.
Spread out to ½-inch thickness using a cold wet spatula and allow to cool.
Preheat oven to 350℉ (180℃).
Melt remaining 6 tablespoons butter; use some of butter?to grease the casserole you want to cook and serve gnocchi in.
Cut out squares ot circles of semolina dough and place in greased dish.
Drizzle with butter and sprinkle with parmesan, add a second layer of gnocchi, and so on.
Sprinkle breadcrumbs over gnocchi and bake for about 20 minutes or until golden brown.
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