Gnocchi alla romana
A recipe from cooking-ez.com
36K3.3 July 29th 2020
For 6 people, you will need:
|Preparation||Resting||Cooking||Start to finish|
|29 min.||2 hours||30 min.||2 hours 59 min.|
Step by step recipe
- 1: Put a large pan on medium heat and add 1 litre whole milk, 80 g butter, salt and pepper.
- 2: Heat until just simmering and the butter is completely melted.
- 3: 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.
- 4: Tip this mixture into the hot milk off the heat, and mix with a whisk.
- 5: Add 2 egg yolks, still whisking.
- 6: 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.
- 7: 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.
- 8: Roll up in the film and shape into a sausage about an inch and a half (4 cm) thick. Tie the ends with string.
- 9: Use up the rest of the gnocchi mixture like this. Lay the sausages on a baking sheet and refrigerate for about 2 hours.
- 10: Preheat the oven to 360°F (180°C).
Generously butter a gratin dish.
- 11: Take the plastic film off the dough sausages...
- 12: ...and cut into thick slices.
- 13: Arrange in the dish, slightly overlapping.
- 14: Scatter the grated 50 g Comté cheese over.
- 15: Bake for 20 minutes, with the last 5 minutes on grill setting to brown the top.
Your gnocchi are ready to enjoy.
You can use a different hard-paste cheese, such as Cantal or Cheddar instead of Comté.
December 8th 2023.