– 1 cup (250ml) milk – 2 tbsp (28g) unsalted butter – Grated nutmeg – Salt – 1/2 cup (60g) semolina flour – 1 egg yolk – Grated Parmigiano-Reggiano cheese to taste – Grated pecorino Romano cheese for topping
Pour the milk into a small saucepan and add half the butter. Heat over medium temperature, stirring frequently with a whisk. Season with a sprinkle of nutmeg and a large pinch of salt. When the butter has melted completely, gradually add the flour while whisking constantly. Stir thoroughly to avoid any clumps.
 
Switch to a wooden spoon and continue to stir for 2-3 minutes or until the mixture thickens into a solid dough, similar to the consistency of a thick polenta. Take the saucepan off the heat, and stir in the egg yolk and grated Parmigiano to taste (we used about 25g).
 
Transfer the dough onto a large piece of parchment paper. Use the paper to roll the dough into a thick sausage shape. Press it firmly to make a compact form without large gaps.
 
Keeping the sausage wrapped in the paper, allow it to cool for 10-15 minutes. Meanwhile, preheat an oven to 355 degrees F (180 C).
Carefully unwrap the dough and slice it into discs, each about a pinky finger’s width. Arrange them flat in the bottom of a bakeware dish. Melt the remaining butter in a microwave or on the stovetop and drizzle this over the gnocchi. Finish by topping them with a generous grating of pecorino cheese.
 
Bake for 20-25 minutes, or until the cheese becomes crispy. Serve immediately.
3 Comments
Gnocchi alla Romana
Author: Pasta Grammar
Region: Rome
Serves 2.
For this recipe, you will need:
– 1 cup (250ml) milk
– 2 tbsp (28g) unsalted butter
– Grated nutmeg
– Salt
– 1/2 cup (60g) semolina flour
– 1 egg yolk
– Grated Parmigiano-Reggiano cheese to taste
– Grated pecorino Romano cheese for topping
Pour the milk into a small saucepan and add half the butter. Heat over medium temperature, stirring frequently with a whisk. Season with a sprinkle of nutmeg and a large pinch of salt. When the butter has melted completely, gradually add the flour while whisking constantly. Stir thoroughly to avoid any clumps.


Switch to a wooden spoon and continue to stir for 2-3 minutes or until the mixture thickens into a solid dough, similar to the consistency of a thick polenta. Take the saucepan off the heat, and stir in the egg yolk and grated Parmigiano to taste (we used about 25g).


Transfer the dough onto a large piece of parchment paper. Use the paper to roll the dough into a thick sausage shape. Press it firmly to make a compact form without large gaps.


Keeping the sausage wrapped in the paper, allow it to cool for 10-15 minutes. Meanwhile, preheat an oven to 355 degrees F (180 C).
Carefully unwrap the dough and slice it into discs, each about a pinky finger’s width. Arrange them flat in the bottom of a bakeware dish. Melt the remaining butter in a microwave or on the stovetop and drizzle this over the gnocchi. Finish by topping them with a generous grating of pecorino cheese.


Bake for 20-25 minutes, or until the cheese becomes crispy. Serve immediately.
Buon appetito!
I bet this is ridiculously delicious
This looks good 👍