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Gnocchi alla Romana

Although Romana was the name of my favourite aunty, "alla Romana" actually means "the way they do it in Rome". This could be both a main course or a side dish.


Ingredients (serves 3):

  • 125gr Semolina

  • 250ml vegetable broth

  • 250ml cream or soy cream

  • 1 egg (if doubling the quantities, don't use 2 eggs but add another egg yolk only)

  • 20gr butter

  • 30gr Pecorino, grated

  • 40gr Parmisan, grated


Method:

  • Heat up the broth and the cream

  • Put the Semolina in a non stick pot, then add the hot liquid slowly, stirring quite well and trying to minimize any lumps - use a flat head wooden spoon

  • Put the pot over medium heat and continue stirring well until the liquid is fully absorbed, it must get quite stiff (it will take only minutes)

  • Take it off the hob, then add the butter and stir until dissolved and absorbed

  • Add 3/4 of the mixed cheese, and stir it well

  • Add the egg and stir it until fully absorbed

  • Pour the mixture onto a baking sheet, obtaining a 2cm layer, then level it well with the blade of a butter knife



  • Once it has cooled down, cut out some disks (roughly 4cm in diameter) using a cookie cutter (don't use a cup or a glass, because the mixture will stick to the edges and you won't get it out)

  • Coat the bottom and the edges of a baking tray

  • Bake in a pre-heated oven at 200 degrees C for 25mins, until there is a good golden crust

  • TIP: you can make this well in advance, then re-heat it in the oven for 5 mins before serving













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