Gnocchi Alla Romana

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4 Servings
pasta italian
Cheesy Lunch Main Dish Dinner pasta italian

2 cups k
3/4 cup olina
1 TBS ter
3/4 mesan shredded, divided
1
1 tsp her salt OR to taste
1/4 cup ss cheese grated
1 extra ter to dot the gnocchi

In a medium saucepan, add milk,salt and butter. Bring to simmer.Little bubbles should form on the side of the pan. Add semolina flour slowly, using a whisk until it is all used up.You will need to switch to a wooden spoon, as it will quickly thicken. Cook for an additional minute or so or until thick. Add half of Parmesan and egg. Stir to combine. Place hot mixture on a plastic wrap lined cookie sheet or pan. Spread the mixture to about 1/2 inch thick.Cover with a plastic wrap let cool and refrigerate till cooled. I just leave it in the fridge until I clean my work space and then take them out and cut them. Using a 1 1/2 in round cutter, cut out gnocchi circles.With the remining scraps, you can knead them a bit roll to 1/2 inch thickness. Cut out circles and continue the process till all dough is used up. At this point you may overlap the gnocchi circles in a buttered casserole dish or place on a parchment lined cookie sheet for individual servings, 4-5 circles in a line. Dot with about 1 TBS butter sprinkle with remaining Parmesan. Sprinkle Swiss cheese also, if you like. Bake at 425 for 15-20 minutes or until golden brown.


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