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Creamy Gnocchi Alla Romana Recipe
|Milk/Null||1 Pint (Null)|
|Coarse semolina/Null||5 Ounce (Null)|
|Salt/Null||1 Teaspoon (Leveled) (Null)|
|Pepper/Null||To Taste (Null)|
|Butter/Null||3 Ounce (2 Plus 1 Ounce)|
|Grated parmesan cheese/Null||3 Ounce (Null)|
|Ground nutmeg/Null||1⁄4 Teaspoon (Leveled) (Null)|
|Egg/Null||1 Large, beaten (Null)|
Serving size: Complete recipe
Calories 1851 Calories from Fat 1020
% Daily Value*
Total Fat 116 g178%
Saturated Fat 69.3 g346.5%
Trans Fat 0 g
Cholesterol 517.2 mg
Sodium 2745 mg114.4%
Total Carbohydrates 133 g44.3%
Dietary Fiber 5.7 g22.9%
Sugars 26.7 g
Protein 73 g146.5%
Vitamin A 64.7% Vitamin C 0.04%
Calcium 155.9% Iron 20.1%
*Based on a 2000 Calorie diet
Add the semolina, salt, pepper and butter.
Stir continuously over a low heat until the mixture comes to the boil and thickens.
Continue to simmer until the mixture is very thick; anything from 5 to 7 minutes.
Stir frequently to prevent sticking.
Remove from the heat then beat in 2 oz.(1/2 cup) cheese, nutmeg and egg.
Beat until well mixed then turn out on to a flat dish or tin, spreading the mixture to 1/4-inch thick.
Leave in the cool for several hours or until firm, then cut into 1 1/2-inch squares or rounds with a knife or cutter dipped in cold water.
Butter a shallow heatproof dish well, then fill with layers of the gnocchi squares or rounds and arrange in overlapping circles.
Sprinkle with the rest of the cheese then top with flakes of extra butter.
Re-heat and brown towards the top of a hot oven (425°F, Mark 7) for 15 minutes.