Roman Semolina Gnocchi recipe
information
475 calories per serving
ingredients
450 ml (3/4 pint) milk
450 ml (3/4 pint) water
salt
225 g (8 oz) coarse semolina
100 g (4 oz) Parmesan cheese, grated
2 egg yolks
2 tablespoons grated Pecorino
450 ml (3/4 pint) water
salt
225 g (8 oz) coarse semolina
100 g (4 oz) Parmesan cheese, grated
2 egg yolks
2 tablespoons grated Pecorino
method
1. Bring the milk to the boil with the water and a generous sprinkling of salt. Sprinkle in the semolina and cook to give a thick puree, stirring continuously.
2. Place the saucepan over a wire-mesh stovemat on a very low heat for a few minutes to allow the semolina to swell.
3. Then mix the semolina with two-thirds of the Parmesan and the egg yolks. Moisten a baking tray or flat work surface, spread the semolina mixture on it to a thickness of about 1 cm (1/2 in) and leave until cold.
4. Using a glass about 6 cm (2 1/2 in). in diameter, cut the cold semolina into rounds. Arrange the rounds to overlap like tiles in an ovenproof dish, sprinkle with the remaining Parmesan and the pecorino and bake on the middle shelf of a moderately hot oven (200°C, 400°F, gas 6) until the tops of the slices begin to brown.
Serve with: Tomato Sauce and radish or cabbage salad.
2. Place the saucepan over a wire-mesh stovemat on a very low heat for a few minutes to allow the semolina to swell.
3. Then mix the semolina with two-thirds of the Parmesan and the egg yolks. Moisten a baking tray or flat work surface, spread the semolina mixture on it to a thickness of about 1 cm (1/2 in) and leave until cold.
4. Using a glass about 6 cm (2 1/2 in). in diameter, cut the cold semolina into rounds. Arrange the rounds to overlap like tiles in an ovenproof dish, sprinkle with the remaining Parmesan and the pecorino and bake on the middle shelf of a moderately hot oven (200°C, 400°F, gas 6) until the tops of the slices begin to brown.
Serve with: Tomato Sauce and radish or cabbage salad.
serving amount
serves 4
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