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Gnocchi alla romana

Name: Gnocchi alla romana
Prep time: 2 h 29 min
Cook time: 30 min
Total time: 2 h 59 min
Yield: 6 people
Cuisine: French
Ingredients: 1 litre whole milk; 80 g butter; 250 g couscous; 100 g Parmesan (Parmigiano Reggiano); ½ teaspoon grated nutmeg; 2 egg yolks; 20 g butter; 50 g Comté cheese; Salt; Pepper

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.

67 K 3.5/5 (8 reviews)619665

Duration

2 hours 60 min.

Difficulty

Easy

Last modified on: July 29^th 2020

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 6 people, you will need:

1 1 litre whole milk
2 80 g butter
3 250 g couscous
4 100 g Parmesan (Parmigiano Reggiano)
5 ½ teaspoon grated nutmeg
6 2 egg yolks
7 20 g butter
8 50 g Comté cheese
9 Salt
10 Pepper
Total weight: 1,545 grams

Times for this recipe

Preparation

30 min.

Resting

2 hours

Cooking

30 min.

All in all

2 hours 60 min.

Preparation 30 min.

Resting 2 hours

Cooking 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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 Parmesan (Parmigiano Reggiano) 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.

Source: Based on a recipe by Yotam Ottolenghi.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	7 g RDI=12 %	6 g RDI=2 %	11 g RDI=15 %	157 kcal RDI=8 %	658 kJ RDI=8 %
Per person	20 g RDI=31 %	15 g RDI=6 %	28 g RDI=39 %	404 kcal RDI=20 %	1,692 kJ RDI=20 %
Whole recipe	122 g RDI=188 %	94 g RDI=36 %	172 g RDI=236 %	2,425 kcal RDI=121 %	10,153 kJ RDI=121 %