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.
18K 4 3.3
Grade this recipe:

Last modified on: July 29th 2020

Keywords for this recipe:GnocchiItalianRomeRomaGratinSemolinaOttolenghi
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
29 min.2 hours30 min.2 hours 59 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 3 min.
Gnocchi alla romana : Photo of step #1
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 : Photo of step #2
Heat until just simmering and the butter is completely melted.

Stage 3 - 2 min.
Gnocchi alla romana : Photo of step #3
In a bowl, use a whisk to mix together 250 g couscous (fine or coarse), the grated 100 g Parmigiano reggiano (Parmesan) and ½ teaspoon grated nutmeg.

Stage 4 - 2 min.
Gnocchi alla romana : Photo of step #4
Tip this mixture into the hot milk off the heat, and mix with a whisk.

Stage 5 - 2 min.
Gnocchi alla romana : Photo of step #5
Add 2 egg yolks, still whisking.

Stage 6 - 5 min.
Gnocchi alla romana : Photo of step #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.

Stage 7 - 5 min.
Gnocchi alla romana : Photo of step #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.

Stage 8 - 4 min.
Gnocchi alla romana : Photo of step #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.

Stage 9 - 2 hours
Gnocchi alla romana : Photo of step #9
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 : Photo of step #10
Preheat the oven to 360°F (180°C).

Generously butter a gratin dish.

Stage 11 - 1 min.
Gnocchi alla romana : Photo of step #11
Take the plastic film off the dough sausages...

Stage 12 - 2 min.
Gnocchi alla romana : Photo of step #12
...and cut into thick slices.

Stage 13 - 5 min.
Gnocchi alla romana : Photo of step #13
Arrange in the dish, slightly overlapping.

Stage 14 - 1 min.
Gnocchi alla romana : Photo of step #14
Scatter the grated 50 g Comté cheese over.

Stage 15 - 20 min.
Gnocchi alla romana : Photo of step #15
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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,425 Kcal or 10,153 Kj122 gr95 gr173 gr
121 %47 %9 %26 %
Per 100 g
Energetic valueProteins CarbohydratesFats
157 Kcal or 657 Kj8 gr6 gr11 gr
8 %3 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
404 Kcal or 1,691 Kj20 gr16 gr29 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).
How much will it cost?
  • For 6 people : 5.41 €
  • Per person : 0.90 €

Change currency:

Note : These prices are only approximate.
Source
Based on a recipe by Yotam Ottolenghi.
This recipe uses (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Parmesan cauliflower cheese, Pear and chocolate tart with a hint of mint, Hot chocolate, Italian hot chocolate , Pain perdu, ... All
CouscousCouscous: You can check-out other recipes which use it, like for example: Couscous, Tabbouleh, Provençal braised carrots, ... All
Parmigiano reggiano (Parmesan)Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Tomato pesto, Scallops with green asparagus tips and parmesan, Poivrade Artichoke Salad, Spring Bread, Nanou's red cabbage salad, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Confit Victoria pineapple with honey and spices, Chocolate rolls (petits pains), Baked sea bass fillet with lemon and tarragon, Two-cheese vegetable gratin, Panettone, ... All
Other recipes you may also like
Coconut-vanilla cream for Elsa
Coconut-vanilla cream for Elsa
A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles. In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A...
191K3.8 4 hours 58 min. February 21th 2011
Butter cream
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
280K4.6 58 min. October 13th 2010
Cherry and pistachio tarts
Cherry and pistachio tarts
A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries.
157K 25 1 hour 20 min. July 4th 2010
Doughnuts
Doughnuts
Ring doughnuts are a traditional American treat. In the United States they are part of the culture and come plain or with lots of different icings and toppings. Here is a recipe for plain doughnuts to which you can add your own choice of icing.
83K4.7 3 hours 13 min. September 22th 2013
Foie gras Chantilly
Foie gras Chantilly
Chantilly is a method which is applied to cream of course, but also to other surprising ingredients. If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this...
83K4.6 28 min. September 17th 2013
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-01-30)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page