![Semolina Gnocchi alla Romana](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/semolina-gnocchi-alla-romana--d53a39c3-c6c3-47f6-80ca-16556e052723.png)
Recipe
Semolina Gnocchi alla Romana
Golden Pillows of Italian Delight
4.8 out of 5
Semolina Gnocchi alla Romana is a classic Italian dish that showcases the versatility of semolina flour. These golden pillows of delight are baked to perfection and topped with a luscious sauce, making it a comforting and satisfying meal.
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
1 hour 50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free, Soy-free, Shellfish-free, Peanut-free
Allergens
Milk, Wheat (semolina flour)
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Paleo
Ingredients
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1 cup (240ml) whole milk 1 cup (240ml) whole milk
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1 cup (240ml) water 1 cup (240ml) water
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1 cup (170g) semolina flour 1 cup (170g) semolina flour
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4 tablespoons (56g) unsalted butter 4 tablespoons (56g) unsalted butter
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1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
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1 teaspoon salt 1 teaspoon salt
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1/2 teaspoon black pepper 1/2 teaspoon black pepper
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1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
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Fresh basil leaves, for garnish Fresh basil leaves, for garnish
Nutrition
- Calories (kcal / KJ): 420 kcal / 1760 KJ
- Fat (total, saturated): 20g, 12g
- Carbohydrates (total, sugars): 45g, 5g
- Protein: 15g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.In a medium saucepan, bring the milk and water to a simmer over medium heat.
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2.Gradually whisk in the semolina flour, stirring constantly to prevent lumps from forming.
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3.Reduce the heat to low and continue cooking, stirring frequently, for about 10 minutes or until the mixture thickens and pulls away from the sides of the pan.
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4.Remove the pan from the heat and stir in the butter, Parmesan cheese, salt, and black pepper until well combined.
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5.Line a baking sheet with parchment paper and spread the semolina mixture onto it, smoothing it out to an even thickness of about 1/2 inch (1.3cm).
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6.Refrigerate the mixture for at least 1 hour or until firm.
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7.Preheat the oven to 375°F (190°C).
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8.Using a round cookie cutter or a glass, cut out rounds from the chilled semolina mixture and arrange them in a greased baking dish.
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9.Pour the tomato sauce over the gnocchi, spreading it evenly.
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10.Bake for 25-30 minutes or until the gnocchi are golden and the sauce is bubbling.
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11.Garnish with fresh basil leaves and serve hot.
Treat your ingredients with care...
- Semolina flour — Make sure to gradually whisk it into the liquid to avoid lumps from forming.
- Parmesan cheese — Use freshly grated Parmesan for the best flavor and texture.
- Tomato sauce — Opt for a high-quality tomato sauce or make your own for a more authentic taste.
Tips & Tricks
- To achieve a crispy top, broil the dish for a couple of minutes at the end of baking.
- Serve the gnocchi with a sprinkle of extra Parmesan cheese for added flavor.
- Experiment with different herbs and spices in the tomato sauce to customize the taste.
- Leftover gnocchi can be refrigerated and reheated in the oven for a quick and delicious meal.
- Pair this dish with a fresh green salad to balance the richness.
Serving advice
Serve the Semolina Gnocchi alla Romana hot, straight from the oven. Garnish with fresh basil leaves for a pop of color and added freshness.
Presentation advice
Present the golden-baked gnocchi on individual plates or in a large serving dish. The vibrant red tomato sauce and the sprinkle of Parmesan cheese on top will make the dish visually appealing.
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