Gnocchi di semolino alla Romana

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.

Jan Dec

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.