We’re all familiar with the POTATO GNOCCHI – awhile back I even posted a recipe for POTATO GNOCCHI WITH SAGE BUTTER:But gnocchi are merely dumplings that are made from various things besides potatoes, such as wheat flour, cheese, breadcrumbs, cornmeal, and semolina flour – the basis for this Roman Gnocchi recipe.
Roman Gnocchi are fast and easy to make and can be formed ahead of time – I love make-ahead recipes! They can be served as a first, side, or main course, depending on how many one eats.
Note: I store my semolina flour in the freezer since I don’t use it that often.
ROMAN GNOCCHI – makes 12
- 2½ cups milk (use whatever you have)
- 3/4 tsp salt
- pinch nutmeg
- 1 cup semolina flour
- 4 T butter, divided
- 1 egg, beaten
- 1/3 cup Gruyère cheese, shredded
- 1/3 tsp dried crushed rosemary (or 1 tsp fresh chopped)
- 1/2 tsp baking powder
- 2 T Parmesan cheese, grated
- topping sauce of your choice (marinara, cheese sauce, butter sauce)
In a saucepan over medium heat, bring milk up to simmer. Add in salt and nutmeg. Very slowly pour in semolina, stirring constantly to prevent lumps (a whisk is best for this). Once all the semolina in mixed in, decrease heat to low and cook 3-5 minutes, until it becomes very thick and pulls away from the sides of pan. (Don’t undercook or the gnocchi will taste floury.) Let cool 4 minutes. Cut 3 T of the butter into pieces and stir them into the dough until all butter is melted and incorporated. Mix in the beaten egg, Gruyère, rosemary, and baking powder. With the remaining 1 T butter grease an 8″ x 8″ baking pan (or one of equivalent size). Dip a 1/4 cup measuring cup into water to wet it, then fill it with dough. Empty onto the pan, using your fingers to fix the shape, if needed. Dip measuring cup into water each time – this helps release the dough. You should get around 12 gnocchi. Chill at least 30 minutes.
Preheat oven to 400º Fahrenheit. Sprinkle Parmesan on top of gnocchi and bake, uncovered, for 30 minutes. Let cool at least 15 minutes before serving.