Ingredients with Measurements:
- 4 cups of whole milk
- 1 cup of semolina flour
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of unsalted butter
- 3 egg yolks
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Large saucepan
- Wooden spoon
- Baking dish
- Piping bag (optional)
Step-by-step instructions:
1. In a large saucepan, bring the milk to a boil over medium-high heat. Add a pinch of salt and pepper.
2. Gradually add the semolina flour to the milk, whisking constantly to prevent lumps from forming.
3. Reduce the heat to low and continue to stir the mixture with a wooden spoon for about 10 minutes, or until it thickens and pulls away from the sides of the pan.
4. Remove the pan from the heat and stir in the grated Parmesan cheese, butter, and egg yolks until well combined.
5. Transfer the mixture to a large mixing bowl and let it cool for about 10 minutes.
6. Preheat the oven to 400°F.
7. Grease a baking dish with butter.
8. Using a piping bag or a spoon, form the gnocchi into small disks and arrange them in the prepared baking dish.
9. Bake the gnocchi for about 20 minutes, or until golden brown and crispy on top.
10. Remove the gnocchi from the oven and let them cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 540
Fat per serving: 38g
Carbohydrates per serving: 34g
Protein per serving: 16g
Substitutions for ingredients:
- You can use regular flour instead of semolina flour.
- You can use any type of hard cheese instead of Parmesan cheese.
- You can use margarine instead of butter.
- You can use egg whites instead of egg yolks.
Variations:
- You can add chopped herbs, such as parsley or thyme, to the gnocchi mixture for extra flavor.
- You can top the gnocchi with tomato sauce or pesto before baking.
- You can add cooked vegetables, such as spinach or mushrooms, to the gnocchi mixture.
Tips and tricks:
- Make sure to whisk the semolina flour into the milk gradually to avoid lumps.
- Use a wooden spoon to stir the mixture constantly to prevent it from sticking to the bottom of the pan.
- Let the gnocchi cool for a few minutes before serving to allow them to set.
Storage instructions:
- You can store the leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the gnocchi, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F for about 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gnocchi on a large platter with a sprinkle of chopped herbs on top.
- Garnish the gnocchi with a drizzle of olive oil or balsamic glaze.
Garnishes:
- Chopped herbs, such as parsley or thyme
- Olive oil or balsamic glaze
Pairings:
- Serve the gnocchi with a side salad or roasted vegetables.
- Pair the gnocchi with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted asparagus or Brussels sprouts
Troubleshooting advice:
- If the gnocchi mixture is too thick, add a splash of milk to thin it out.
- If the gnocchi disks are falling apart, the mixture may be too thin. Add more semolina flour to thicken it up.
Food safety advice:
- Make sure to cook the gnocchi thoroughly to avoid any risk of foodborne illness.
Food history:
- Gnocchi alla Romana is a traditional Italian dish that originated in Rome. It is made with semolina flour, which was a staple ingredient in Roman cuisine.
Flavor profiles:
- Creamy, cheesy, and slightly nutty.
Serving suggestions:
- Serve the gnocchi hot and crispy straight out of the oven.
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Region: Italian