Dish
Gnocchi di semolino alla Romana
Semolina Gnocchi alla Romana
Gnocchi di semolino alla Romana is a popular dish in Rome and is often served as a side dish. The dumplings are made with semolina flour, milk, and Parmesan cheese, and are boiled until they float to the surface. They are then baked with butter and more Parmesan cheese until golden brown. The dish is typically garnished with chopped parsley.
Origins and history
Gnocchi di semolino alla Romana is believed to have originated in Rome and has been a traditional dish for centuries.
Dietary considerations
This dish is suitable for vegetarians but may not be suitable for those with gluten intolerance as the dumplings are made with semolina flour.
Variations
Variations of this dish may include different types of cheese such as Gorgonzola or Fontina. Some recipes may also call for the addition of other herbs such as thyme or rosemary.
Presentation and garnishing
To make the dish more visually appealing, garnish with chopped parsley.
Tips & Tricks
When making the dumplings, be sure to stir constantly to prevent lumps from forming.
Side-dishes
Gnocchi di semolino alla Romana is often served as a side dish to roasted meats or fish.
Drink pairings
This dish pairs well with a glass of red wine such as Chianti or Sangiovese.
Delicious Gnocchi di semolino alla Romana recipes
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