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.
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 29th 2020
Keywords for this recipe:For 6 people, you will need:
- 1
1 litre whole milk - 2
82.56 ml butter - 3
250 ml couscous - 4
100 ml Parmesan (Parmigiano Reggiano) - 5
½ teaspoon grated nutmeg - 6
2 egg yolks - 7 20.64 ml butter
- 8
50 ml Comté cheese - 9
salt - 10
pepper
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, 82.56 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 250 ml couscous (fine or coarse), the grated 100 ml 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.
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.
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 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.
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 |
| 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 % |
How much will it cost?
- For 6 people : 5.41 €
- Per person : 0.90 €
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: Chantilly rice pudding, Real custard sauce (crème anglaise), Celeriac and mushroom gratin, Pear and chocolate tart with a hint of mint, Celeriac soup with mustard, ... All |
 | Couscous: You can check-out other recipes which use it, like for example: Couscous, Tabbouleh, Provençal braised carrots, ... All |
 | Parmesan (Parmigiano Reggiano): You can check-out other recipes which use it, like for example: Seb's Italian-style aperitif slices, Pea risotto "Mantecare", Leek and artichoke tart à la piémontaise, Purple Pesto, Tomato pesto, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Jam doughnuts, Little chocolate and hazelnut fondants, Aperitif rolls, Crisp apricot and pistachio tart, Basic cake batter - the French way, ... All |
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