A delicious and cheap dish, gnocchi alla romana is a classic recipe in the Lazio culinary tradition, which involves the use of semolina instead of potatoes.
Dish: First course
Servings: 4 people
Cooking time: 40 minutes
Preparation time: 20 minutes
Level of Difficulty: Easy
- 1 litre of whole milk
- 250 gr. of semolina
- 100 gr. of butter
- 100 gr. of Gruyère
- 100 gr. of Parmigiana Reggiano
- Salt and Black Pepper to taste
Heat the milk with a little salt and butter. When it boils pour in the semolina stirring constantly. Cook for about 10 minutes.
Remove from the heat and add a tablespoon of grated Parmesan cheese.
Pour the semolina mixture onto a dampened baking sheet and spread with a wet spatula to a height of approximately 2cm. When the semolina has cooled, cut it with a liqueur glass into many small discs.
Melt 50g butter in a pan. Butter a baking dish and arrange, leaning against each other, a layer of the semolina discs. Sprinkle with Parmesan and wet them with a spoon of the melted butter.
Spread another layer of gnocchi, again sprinkle with Parmesan cheese and the melted butter, and finally sprinkle with the Gruyere cheese.
Bake at 200°C and cook until the top melts and forms a golden brown crust.
Serve the Gnocchi alla Romana at the table in the same cooking dish.