1,421 easy and fully explained recipes, with 33,930 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.

39K 8 3.5

Last modified on: July 29^th 2020

Keywords for this recipe:

For 3 people, you will need:

1 500 ml whole milk
2 41.28 ml butter
3 125 ml couscous
4 50 ml Parmesan (Parmigiano Reggiano)
5 ¼ teaspoon grated nutmeg
6 1 egg yolk
7 10.32 ml butter
8 25 ml Comté cheese
9 salt
10 pepper

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 500 ml whole milk, 41.28 ml 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 125 ml couscous (fine or coarse), the grated 50 ml Parmesan (Parmigiano Reggiano) and ¼ 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 1 egg yolk, 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 25 ml 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,213 Kcal or 5,079 Kj	61 gr	47 gr	86 gr
61 %	23 %	4 %	13 %

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 3 people : 2.71 €
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.

This recipe uses (among others)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Celeriac soup with mustard, Caramel semolina pudding with raisins, Celeriac and parsley soup, Gâteau Basque , Elsa's Comtoise galette, ... All
	Couscous: You can check-out other recipes which use it, like for example: Tabbouleh, Couscous, Provençal braised carrots, ... All
	Parmesan (Parmigiano Reggiano): You can check-out other recipes which use it, like for example: Cashew-nut and Parmesan biscuits, Scallops with green asparagus tips and parmesan, Spaghetti with mussels and basil, Tagliatelle and courgette spaghetti, carbonara style, Tomato foccacia, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Scallops with sorrel and Noilly Prat, Tenderloin steaks marinated in red wine with rosemary, Marchand de vin sauce, Langoustine sabayon tart, Asparagus "en petit pois", ... All

Other recipes you may also like

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
405K 15 26 min. August 12^th 2018

Italian Meringue

Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
462K4.3 30 min. June 2^nd 2015

Millefeuille

Millefeuille is one of the best pastries available, if it is well made, i.e.: 2 layers of light vanilla cream between 3 layers of fine crispy (possibly caramelized) puff pastry.
321K4.6 1 hour 42 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.
1.1M 13.6 43 min. December 31^th 2013

Boeuf (beef) bourguignon

Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
460K 32.5 4 hours 20 min. February 21^th 2011

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.