Gnocchi alla romana

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Gnocchi alla romana ("Roman style dumplings") are a typical dish of the cuisine of the Lazio region , especially the Roman cuisine. It consists of gratinated dumplings made from durum wheat semolina and, like pasta, is served as a first course ( primo ). The dish is sometimes confused with gnocchi di patate ("gnocchi made from potato dough").

For the dough, the semolina is boiled with twice the amount of salted water or four times the amount of milk for ten minutes, cooled a little, mixed with grated pecorino  or parmesan and egg yolk and seasoned with nutmeg . The resulting paste is spread as thick as a finger on a table or tin and cooled completely, whereby it solidifies somewhat. Rondelles are cut out of this with a glass or the like and stacked in a brick-like manner in a buttered gratin dish. Then the gnocchi are sprinkled with pecorino or parmesan, butter flakes and, in some recipe variants, with sage and gratinated.

Individual evidence

  1. Gnocchi alla romana ( it ) Retrieved October 17, 2016.