Aunt Emma’s Gnocchi alla Romana Lite

Gnocchi alla Romana: Enjoy!

Gnocchi alla Romana: Enjoy!

Gnocchi alla Romana are tremendously satisfying, but they are also rich enough that dietitians would frown on one’s making them too often. This variation Elisabetta’s Aunt Emma learned while living in Rome many years ago is much lighter: It doesn’t have any eggs, and reduces the milk as well. You’ll need:

  • 1 1/2 cups (250 g) semolina
  • 2 tablespoons unsalted butter
  • 1 pint (500 ml) skim milk
  • 1 pint (500 ml) water
  • 3/4 cup (about 40 g) freshly grated Parmigiano
  • 2 teaspoons Kosher salt

Combine the water, milk, and salt, and bring the mixture to a boil. Add the semolina in a steady stream, whisking all the while, and then half the butter. Continue stirring; the mixture will thicken quickly, to the point that you will want to switch to a wooden spoon.

Continue cooking the semolina over a moderate flame, stirring constantly, until it peels easily away from the sides of the pot, about 20 minutes. By this time the semolina will be quite thick.

Spread the mixture out on your work surface in a 3/4 inch ( layer and let it cool. Use a moistened glass to cut out rounds, and arrange them in a baking dish, partially overlapping them. Either distribute the cuttings in the spaces between the rounds, or save them for a less elegant batch of gnocchi.

Sprinkle the cheese over the gnocchi and dot them with butter. Bake them in a preheated 400 F (200 C) oven for about 15 minutes or until heated through and browned, and serve, either as a first course, or with a roast or stew. A wine, if you’re serving them alone? White, for example Orvieto Bianco, or Est! Est! Est!

This recipe, illustrated.

Artusi’s Gnocchi alla Romana Recipe
Livio Jannattoni’s Gnocchi alla Romana
A Gnocchi alla Romana variation with leeks and speck


Tags: , , , ,

Categories: Gnocchi, Potato and Otherwise, Kid Foods, Recipes from Rome & Lazio, Cucina Romana e Laziale

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


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