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.
45 K 3.5/5 (8 reviews)
2 hours 60 min.
Easy
18 people
10 IngredientsLast modified on: July 29th 2020
For 18 people, you will need:
- 1
3 litres whole milk - 2
248 ml butter - 3
750 ml couscous - 4
300 ml Parmesan (Parmigiano Reggiano) - 5
1.5 teaspoon grated nutmeg - 6
6 egg yolks - 7 61.92 ml butter
- 8
150 ml Comté cheese - 9
salt - 10
pepper
Change measures:
Times for this recipe
Preparation: 30 min.
Resting: 2 hours
Cooking: 30 min.
All in all: 2 hours 60 min.
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 3 litres whole milk, 248 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 750 ml couscous (fine or coarse), the grated 300 ml Parmesan (Parmigiano Reggiano) and 1.5 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 6 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 150 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 370 RDI=140 % | 280 RDI=30 % | 520 RDI=80 % | 7,280 RDI=360 % | 30,460 RDI: 360 % |
| Per 100 g | 7 RDI=3 % | 6 RDI=1 % | 10 RDI=2 % | 160 RDI=8 % | 660 RDI: 8 % |
| Per person | 20 RDI=8 % | 20 RDI=1 % | 30 RDI=4 % | 400 RDI=20 % | 1,690 RDI: 20 % |
How much will it cost?
- For 18 people : 16.25 €
- Per person : 0.95 €
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
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Couscous
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Parmesan (Parmigiano Reggiano)
Like these other recipes: Harichou salad, Pistachio and spinach pesto, Coriander and cashew nut pesto, Seb's Italian-style aperitif slices, Parmesan cauliflower cheese, ... See them all 54
Butter
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