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Gnocchi alla romana

Gnocchi are a type of pasta made with flour and potatoes or, as here, semolina.

For this recipe, the gnocchi are made quite large and cooked "au gratin", topped with grated cheese.

39K 8 3.5

Last modified on: July 29^th 2020

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For 6 people, you will need:

1 1 litre whole milk
2 80 g butter
3 250 g couscous
4 100 g Parmesan (Parmigiano Reggiano)
5 ½ teaspoon grated nutmeg
6 2 egg yolks
7 20 g butter
8 50 g Comté cheese
9 salt
10 pepper
Total weight: 1,543 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
29 min.	2 hours	30 min.	2 hours 59 min.

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Step by step recipe

Stage 1 - 3 min.

Put a large pan on medium heat and add 1 litre whole milk, 80 g butter, salt and pepper.

Stage 2 - 5 min.

Heat until just simmering and the butter is completely melted.

Stage 3 - 2 min.

In a bowl, use a whisk to mix together 250 g couscous (fine or coarse), the grated 100 g Parmesan (Parmigiano Reggiano) and ½ teaspoon grated nutmeg.

Stage 4 - 2 min.

Tip this mixture into the hot milk off the heat, and mix with a whisk.

Stage 5 - 2 min.

Add 2 egg yolks, still whisking.

Stage 6 - 5 min.

Put back on low heat and continue whisking until smooth.

Change the whisk for a soft spatula and keep the pan on low heat for a further 3 or 4 minutes to dry the mixture out.

Stage 7 - 5 min.

Take off the heat and transfer about a third of the mixture onto a sheet of stretch plastic film. Leave to cool for 5 minutes.

Stage 8 - 4 min.

Roll up in the film and shape into a sausage about an inch and a half (4 cm) thick. Tie the ends with string.

Stage 9 - 2 hours

Use up the rest of the gnocchi mixture like this. Lay the sausages on a baking sheet and refrigerate for about 2 hours.

Stage 10 - 2 min.

Preheat the oven to 360°F (180°C).

Generously butter a gratin dish.

Stage 11 - 1 min.

Take the plastic film off the dough sausages...

Stage 12 - 2 min.

...and cut into thick slices.

Stage 13 - 5 min.

Arrange in the dish, slightly overlapping.

Stage 14 - 1 min.

Scatter the grated 50 g Comté cheese over.

Stage 15 - 20 min.

Bake for 20 minutes, with the last 5 minutes on grill setting to brown the top.

Your gnocchi are ready to enjoy.

Remarks

You can use a different hard-paste cheese, such as Cantal or Cheddar instead of Comté.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Source

Based on a recipe by Yotam Ottolenghi.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,425 Kcal or 10,153 Kj	122 gr	95 gr	173 gr
121 %	47 %	9 %	26 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
157 Kcal or 657 Kj	8 gr	6 gr	11 gr
8 %	3 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
404 Kcal or 1,691 Kj	20 gr	16 gr	29 gr
20 %	8 %	1 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Gluten, Egg

How much will it cost?

For 6 people : 5.41 €
Per person : 0.90 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Gratin with Parmesan flavours, Cannelés, Far Normandy-Brittany, Auvergne gratin, Chantilly rice pudding, ... All
	Couscous: You can check-out other recipes which use it, like for example: Couscous, Provençal braised carrots, Tabbouleh, ... All
	Parmesan (Parmigiano Reggiano): You can check-out other recipes which use it, like for example: Eggs with green asparagus and Parmesan cheese, Penne with purple artichokes, Vegetable tian, Parmesan cauliflower cheese, Caesar salad, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Spicy roast cauliflower gratin, Layered Leek and Egg Gratin , Morel risotto with Vin Jaune and Mont d'Or, Panettone, Fish petals, vegetables julienne, and beurre blanc, ... All

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