adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gnocchi alla Romana
Gnocchi alla Romana
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Roman-style semolina dumplings in rich mushroom sauce.
Ingredients:
  • 1L (4 cups) milk
  • 140g (1 1/4 cups) semolina
  • 30g butter
  • 90g (1 1/4 cups) finely grated pecorino or parmesan
  • 200g Swiss brown mushrooms, quartered
  • 200g small mushrooms, halved
  • 125ml (1/2 cup) madeira or malmsey (see note) fortified wine
  • 80ml (1/3 cup) thickened cream
  • 20.00 ml fresh thyme leaves
  • 80g (1/2 cup) frozen peas
  • 40.00 ml chopped fresh continental parsley
Instructions:
  • Prepare a 20 x 30cm baking tray by lining it with baking paper. Simmer milk in a large saucepan over high heat. Gradually add semolina while stirring constantly. Lower the heat to medium-low. Cook and stir for 2 minutes until thick and pulling away from the pan's side. Mix in egg yolks, butter, and 70g (1 cup) pecorino. Season with pepper. Transfer the mixture to the lined pan, smoothing the top. Allow to cool and firm up for about 4 hours.
  • Preheat the oven to 200°C. Cut discs from the semolina mixture using a 7cm round pastry cutter. Place them on a lined tray, leaving space between each. Sprinkle with the remaining pecorino cheese and bake for 20 minutes until they puff up and turn golden brown.
  • For the mushroom sauce, heat oil in a large frying pan over medium-high heat. Sauté garlic until fragrant, about 1 minute. Cook mushrooms until golden, about 2 minutes. Pour in wine and simmer until reduced by half, around 2 minutes. Stir in cream and thyme, simmer until thickened, about 3 minutes. Add peas and cook until heated through. Finish with parsley, season to taste.
  • Plate the gnocchi and generously spoon the mushroom sauce over them.

Similar Recipes