Wasn’t sure if gnocchi alla Romana was technically a type of pasta, but it’s in the Encyclopedia of Pasta, so that’s official enough for me. As its name implies, this pasta hails from Lazio, central Italy, on the western coast, which includes the province of Rome. There is also a gnocchi di semolina from Sardinia called pillas, generously sauced with a meat ragú.
You may be more familiar with the potato gnocchi variety; however, this version is quite different. Instead, fine semolina flour is whisked into a creamy porridge, similar to polenta, with milk, butter, Parmesan cheese and egg yolks until smooth and creamy. Next time I will add some fresh herbs (e.g., oregano, thyme) to the batter. It’s then spread out in a thin layer to set. Once firm, it’s cut into rounds, squares or rhomboids. Topped with more grated cheese (more butter if you like) and baked until golden brown and crispy.
I added a layer of sauce to the bottom of the baking dish and served with more sauce on the side. Then layered the gnocchi and baked in the oven. I finished under the broiler for a few minutes to further brown the top. Alternatively, they also brown nicely in a skillet with some olive oil if you don’t feel like turning on the oven.
It’s a simple, humble, easy to prepare dish, with lots of flavor — cheese-y, buttery, comforting…
Gnocchi alla Romana
Ingredients
- 1 quart (4 cups) whole milk
- 4 tbsp butter
- few gratings of nutmeg
- 1 tsp salt, extra to taste
- black pepper
- 1 cup fine semolina flour
- 2 egg yolks
- ~1 cup (80 grams) finely grated Parmesan plus extra for grating on top
- 4 cups tomato sauce
- basil leaves for garnish
Instructions
- Bring the milk to a simmer in a large saucepan over medium heat. Reduce the heat to low and slowly add the semolina flour in a steady stream, whisking constantly to prevent it from clumping. Continue to simmer, stirring until thick and creamy and begins to pull away from the sides of the pan, about 10 minutes.
- Take off the heat, stir in the parmesan cheese and butter. Season with nutmeg, salt and freshly ground black pepper. Allow the mixture to cool slightly before adding the egg yolks. When cool, add the egg yolks and stir until well combined.
- Lightly oil a half sheet pan. Spread the semolina mixture with an offset spatula into an even layer, about 1/2-inch thick. Let cool until fully set, about 40 minutes.
- Preheat the oven to 350F. Layer the bottom of a baking dish with sauce. Using a ring mold, cut into 2-inch rounds. Layer the rounds in the baking dish, overlapping slightly. Generously grate the top with more Parmesan. Bake 25 minutes, until golden brown. I finished under the broiler for a few minutes to further brown the top. Garnish with fresh basil leaves if you like. Serve with extra tomato sauce on the side.