Roman Gnocchi – a delicious recipe with butter, salt, nutmeg, milk, fine semolina, Parmesan. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Put 3 ounces of butter, some pepper, salt and grated nutmeg in the milk and bring to a boil.
2
Pour in the semolina, whisking all the time, and cook for 3 to 4 minutes. Remove the saucepan from the heat, and, still whisking energetically, incorporate 4 ounces of the Parmesan and the beaten egg.
3
Pour the mixture into a flat, buttered dish or tin in a layer about 1/2-inch deep. To make an even layer, dip the fingers in cold water and pat the semolina flat.
4
When it is cold, cut into rounds with a cutter or a glass 2 1/2-inches in diameter or into squares with a knife.
5
In either case, the utensil needs to be floured after each operation. Arrange the gnocchi, overlapping each other, in a buttered gratin dish. Sprinkle with the rest of the Parmesan and the rest of the butter (melted) and brown in the oven.
411
kcal
Calories
37
g
Fat
4
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 oz. butter, salt and pepper, pinch of nutmeg, 1 1/4 pt. milk, and more.
Yes, Roman Gnocchi falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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