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Gnocchi di semolino alla romano
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Roman classic semolina gnocchi topped with crispy sage.
Ingredients:
  • 1L (4 cups) milk
  • 250g (1 1/3 cups) semolina
  • 2 egg yolks
  • 35g (1/3 cup) coarsely grated Swiss cheese
  • 170g butter, chopped
  • 70g (1 cup) finely grated pecorino or parmesan
  • 82.50 ml fresh sage leaves
  • 10.60 gm lemon juice
Instructions:
  • Prepare the baking dish by greasing and lining it with parchment paper. In a large saucepan over medium-high heat, bring the milk to a simmer. Gradually add the semolina while stirring continuously. Lower the heat to simmer and cook, stirring, for 2 minutes until the mixture thickens and pulls away from the sides of the pan.
  • Take the mixture off the heat. gently mix in the egg yolks, Swiss cheese, 50g butter, and half of the pecorino using a wooden spoon. Season with salt and pepper. Transfer the mixture into the prepared pan, smoothing the surface. Allow it to cool and set for 2 hours.
  • Preheat your oven to 180oC. Cut the semolina on a clean surface into 4cm squares. Place the squares in 4 greased 250ml (1-cup) baking dishes, slightly overlapping. Add 20g of the remaining butter on top and sprinkle with the remaining pecorino cheese. Bake in the top half of the oven for 30 minutes until golden and the cheese has melted.
  • Melt the rest of the butter in a skillet over medium heat until foamy. Add sage and cook, stirring, until deep golden, about 2-3 minutes. Remove from heat and mix in lemon juice. Drizzle over the gnocchi.

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