Gnocchi Alla Romana

Gnocchi Alla Romana

A few weeks back Eileen contacted me via Instagram because she was working on a food photography documentary and was wondering if I’d like to participate. I was intrigued. I proposed that we meet for coffee so that she could tell me a little more about her project and get to know her a little.
A few days later we met up for breakfast at a cool little café called Mokonuts. She told me she was making a documentary about how people connect through food. She was contacting strangers that were in some way or another related to food, via social networks. Eileen asked if I would be open to cook for her at my home and tell her my story of how I came to be in the food world and in Paris. She would be taking photos of the whole thing, me cooking, talking, plating, eating.
Gnocchi Alla Romana
I thought it was an interesting idea, but mostly I admired her courage to ask, and put herself out there. I said yes off course. And on top of it all I got to keep the beautiful photos Eileen took of me that day. The ones featured in these post were all captured by her, off course!
Gnocchi Alla Romana
I planned a menu based on things I love to eat, ingredients that inspired me that day at the market and things that would photograph well :) I made scallops with leeks as an entrée, gnocchi alla romana as the main dish and caramel crème brulée as a dessert! I am happy to report that she loved the food! And I was one very happy cook :).
Gnocchi Alla Romana
A note on the gnocchi: they remind me of my childhood. We loved them at home, and every time we had them for dinner I remember being very very happy. Later on when I was allowed to take my lunch from home to school, at least twice a week I was lucky enough to have "ñoquis de sémola". I vividly remember my friends wanted to steal my food!
Gnocchi Alla Romana
I thought I would share this dish that’s close to my heart with Eileen. And with all of you. I hope you like them as much as I do!
Let’s get to it!
Happy cooking!
Ingredients
It serves 6

Butter 100 g
Milk (whole or not) 1 l
Parmesan 150 g
Semolina 250 g
Egg yolk 2 u
Nutmeg, Salt, Pepper
Parmesan and butter for baking
Gnocchi Alla Romana
Procedure
Butter a baking dish. Line a baking tray with a greased piece of parchment paper and set aside. You’ll need a rolling pin, and a dough cutter.
Gnocchi Alla Romana
Bring the milk, the butter, salt, pepper and nutmeg to a boil. Add the semolina mixing energetically at the same time. Cook for 5 minutes.
Remove the pan from the heat and add the egg yolks and the parmesan and mix until combined. Taste and adjust the seasoning to taste.
Gnocchi Alla Romana
Transfer to the previously lined baking tray, cover with another piece of parchment paper and roll out the gnocchi dough to about ½ a cm in thickness. Wrap in plastic wrap and chill in the refrigerator for about 30 minutes or until it is firm enough to handle. It doesn’t necessarily have to be cold.
Pre-heat the oven to 200 degrees Celsius.
Remove the gnocchi from the fridge and using a cookie dough cutter cut out the gnocchi and place them on the previously buttered baking dish. Place them as shown on the photo below.
Gnocchi Alla Romana
Top with parmesan and a piece of butter over each gnocchi.
Gnocchi Alla Romana
Bake until golden.
Enjoy!
Gnocchi Alla Romana
Enjoy!
Bon Appétit
Preparation Time:
Cook Time:
Total Time:
6 servings
Calories: 467 cal
Carbohydrate: 39 g
Fat: 26 g
Protein: 19 g
Sodium: 477 g
Sugar: 9 g

Comments (4)

Average Rating:
(3 ratings)
by | |
I enjoy so much your delicious recipes, Belén! Thanks for your generosity in sharing them! Alejandra, ON '78. Cheers.
Reply from Belula | Friday, December 16, 2016

Hi Alejandra!
Ohhh thank you for your kind words :) I will go to sleep smiling now!
Cheers :)

by | |
Belu do you think I can replace the semolin for polenta for a gluten free version? Or what do you suggest? Thank you!! They look amazing and surelly tastes even better!!! Reply from Belula | Friday, December 16, 2016

Hola Clari!
You can definitely try! I love polenta too!
Use half water or broth and half milk for polenta.
Also, no need the egg yolk! But do keep the parmesan!
Cheque for consistency: if you find that it's to hard try with 200 G of polenta next time!
Let me know how it works out :)
Besos

by |
Hi Belu! Loved your gnoccis! So easy, ill send a pic with mines! ?? Reply from Belula | Monday, December 19, 2016

Hola!! Yes please do send a picture of your gnocchi! :)

by | |
Gracias!!! Acabo de hacer los gnocchis y me quedaron espectaculares!!! Los comía y cocinaba de chica y me encantaban, pero hace un par de años, intenté varias recetas y nunca logré que me salieran bien.. Fue volver a la niñez, divino. Gracias! Reply from Belula | Saturday, March 11, 2017

Hola. Paula!!
Que alegría que te hayan salido ricos! Para mi también es una comida que me. Have acordar a cuando era chica :)

Reply from Belula | Saturday, March 11, 2017

Hola. Paula!!
Que alegría que te hayan salido ricos! Para mi también es una comida que me. Have acordar a cuando era chica :)

Rate or leave a comment

Name
Email
Rating
Comment (Optional)
< Back to Blog