Gnocchi alla Romana

Gnocchi alla Romana

A forgotten classic?

Gnocchi alla Romana (Gnocchi Roman Style) is a dish of la Cucina Povera that originated in Rome. Although these gnocchi are not the typical gnocchi with potato we are familiar with, they are still considered gnocchi.  Gnocchi alla Romana is a rich dish made with semolina flour, butter, and milk, then baked “Au gratin” style. It is a very modest dish made with simple ingredients that are easy to find and very filling.  For my gnocchi recipe, I substitute butter with olive oil. The milk can also be substituted with broth. To serve 4 to 6, you will need:

3 cups whole milk (or low sodium broth)
3/4 cup semolina flour
1/8 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra virgin olive oil, divided
1 large egg
1 ½ cups finely grated Pecorino cheese

Preheat oven to 425°F. 

Whisk together the cold milk, semolina, salt and pepper in heavy saucepan. Bring everything to a boil over moderate heat. Simmer and stir constantly for 5 to 8 minutes with a wooden spoon, until very thick.  It should be the consistency of very thick mashed potatoes. Remove from heat; stir in 1 tablespoon of oil and 3/4 cup cheese.  Cool for a few minutes. Add a beaten egg and mix well.  

In a small well oiled baking sheet, spread gnocchi mixture evenly to about 1/2 inch in thickness. Cool and room temperature first, then refrigerate uncovered for an hour until very firm.Cut out either 1 inch or 2 inch rounds with the bottom of a glass, a jar, or round cookie cutter. Arrange each round in a buttered baking pan slightly overlapping. Brush gnocchi with remaining oil, sprinkle with pepper, and the remaining cheese. 

Bake until the gnocchi are golden brown on top, 15 to 20 minutes. Or place under broiler for a few minutes until the cheese melts and becomes golden. Allow to stand 5 minutes before serving.

King Arthur Semolina Flour
If you like you can also serve these gnocchi with sautéed cremini mushrooms, baby zucchini, caramelized onions, and even with a little tomato sauce drizzled on top.

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