1,331 easy and fully explained recipes, with 27,126 photos and 78 videos

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.

27K 6 3

Last modified on: July 29^th 2020

Keywords for this recipe:

For 6 people, you will need:

1 1 litre whole milk
2 80 g butter
3 250 g couscous
4 100 g Parmigiano reggiano (Parmesan)
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

Metric weight Metric volumes

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.

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.

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 Parmigiano reggiano (Parmesan) 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.

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.

Source

Based on a recipe by Yotam Ottolenghi.

This recipe uses (among others)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Vanilla ice cream, Chantilly rice pudding, Hearty potato and ham gratin, Coffee custard, Pistachio ice cream, ... All
	Couscous: You can check-out other recipes which use it, like for example: Provençal braised carrots, Tabbouleh, Couscous, ... All
	Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Cashew-nut and Parmesan biscuits, Leek and artichoke tart à la piémontaise, Roast cabbage with lemon, Spinach and chick peas "à la milanaise", Scallops with green asparagus tips and parmesan, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Shiitake eggs, Beurre blanc sauce, Almond mug cake for Mary, Chard and potato gratin, Brownies, ... All

Other recipes you may also like

Potato gratin

This classic French recipe is made with sliced potatoes baked in milk and browned on top.
1.1M 14.6 1 hour 47 min. February 21^th 2011

In this recipe Morteau sausage is cooked on a bed of potatoes cut into medium sized pieces. The idea of this recipe is that the pricked Morteau sausage cooks slowly, so that its smoky flavour seeps down onto the potatoes - it's a pure delight.
1.2M 34.1 1 hour 31 min. October 13^th 2010

How to prepare cabbage

Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
1.0M 13.6 43 min. December 31^th 2013

Potato purée

The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.
212K5 1 hour 35 min. October 3^rd 2010

Gratin slices with spinach

A slice of bread with a gratin of bechamel containing hard-boiled egg and topped with cheese, served with fresh spinach.
79K4.1 1 hour 33 min. March 20^th 2013

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

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.

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.