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.
4,1284/5 for 2 ratings
Grade this recipe:

Last modified on: July 29th 2020

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 a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Keeping:

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

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.

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?

Change currency:

Note : These prices are only approximate.

Source

Based on a recipe by Yotam Ottolenghi.

More recipes?

This recipe uses (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Pistachio confectioner's custard, Elsa's Comtoise galette, Pistachio custard tart, Sandwich bread, Peach and verbena feuilleté, ... All
CouscousCouscous: You can check-out other recipes which use it, like for example: Tabbouleh, Provençal braised carrots, Couscous, ... All
Parmigiano reggiano (Parmesan)Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Spaghetti with smoked salmon, Genoese croque-monsieur, Potimarron and Parmesan tart, Leek and artichoke tart à la piémontaise, Spaghetti with mussels and basil, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Artichoke hearts forestier , French onion soup, Tournedos Rossini, Cannelés, Breton Sandwich, ... All

Other recipes you may also like

Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
75,4475/5 for 2 ratings 1 hour 13 min.
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
74,0174.0/5 for 20 ratings 1 hour 11 min.
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
75,9024.2/5 for 19 ratings 1 hour 14 min.
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
70,069 24.6/5 for 14 ratings 51 min.
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
74,189 14/5 for 1 ratings 40 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-10-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

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 email 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