Gnocchi alla romana


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.
56 K 3.5/5 (8 reviews)
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Last modified on: July 29th 2020
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 30 min.
Resting: 2 hours
Cooking: 30 min.
All in all: 2 hours 60 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe


Stage 1 - 3 min.
Gnocchi alla romana
Put a large pan on medium heat and add 1 litre whole milk, 80 g butter, salt and pepper.

Stage 2 - 5 min.
Gnocchi alla romana
Heat until just simmering and the butter is completely melted.

Stage 3 - 2 min.
Gnocchi alla romana
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.
Gnocchi alla romana
Tip this mixture into the hot milk off the heat, and mix with a whisk.

Stage 5 - 2 min.
Gnocchi alla romana
Add 2 egg yolks, still whisking.

Stage 6 - 5 min.
Gnocchi alla romana
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.
Gnocchi alla romana
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.
Gnocchi alla romana
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
Gnocchi alla romana
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.
Gnocchi alla romana
Preheat the oven to 360°F (180°C).

Generously butter a gratin dish.

Stage 11 - 1 min.
Gnocchi alla romana
Take the plastic film off the dough sausages...

Stage 12 - 2 min.
Gnocchi alla romana
...and cut into thick slices.

Stage 13 - 5 min.
Gnocchi alla romana
Arrange in the dish, slightly overlapping.

Stage 14 - 1 min.
Gnocchi alla romana
Scatter the grated 50 g Comté cheese over.

Stage 15 - 20 min.
Gnocchi alla romana
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe120 RDI=50 %90 RDI=9 %170 RDI=30 %2,430 RDI=120 %10,150 RDI: 120 %
Per 100 g7 RDI=3 %6 RDI=1 %10 RDI=2 %160 RDI=8 %660 RDI: 8 %
Per person20 RDI=8 %20 RDI=1 %30 RDI=4 %400 RDI=20 %1,690 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, egg
How much will it cost?
  • For 6 people : 5.45 €
  • Per person : 0.95 €

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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)
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