Gnocchi Alla Romana Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Main IngredientInterest Group

Ingredients

 Fine semolina225 Gram (1 cup)
 Milk1 Liter (5 cups)
 Salt1 Teaspoon (Leveled)
 Pepper1 Pinch
 Butter100 Gram
 Cheese225 Gram, grated
 Freshly grated nutmeg1⁄4 Teaspoon (Leveled)
 Egg1 Large, beaten
 Butter2 Tablespoon (extra)
 Cheese sauce6 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3443 Calories from Fat 2030

% Daily Value*

Total Fat 229 g352.4%

Saturated Fat 137.2 g685.9%

Trans Fat 3 g

Cholesterol 827.3 mg

Sodium 3763.7 mg156.8%

Total Carbohydrates 228 g75.9%

Dietary Fiber 9 g35.8%

Sugars 57.4 g

Protein 126 g251.4%

Vitamin A 135.4% Vitamin C 0.04%

Calcium 290.9% Iron 31%

*Based on a 2000 Calorie diet

Directions

1. Heat milk in a sauce pan and bring to the boil. Stir in semolina with half the butter, salt and pepper with a wooden spoon to prevent lumps forming. Cook over low heat until the mixture comes to the boil and thickens. Continue to stir and cook until the mixture is very thick.
2. Remove from the heat, beat in remaining butter, egg, nutmeg and half the cheese, beat well, mix thoroughly.
3. Turn out the mixture on to a greased tin, spread the mixture about 1/3" thick and leave in a cool place for few hours until firm.
4. Cut into squares about 1 1/2" with a knife or cutter dipped in cold water.
5. Grease a baking dish, arrange gnocchi squares in overlapping circles. Sprinkle remaining cheese, dot with extra butter.
6. Pour cheese sauce over the gnocchi squares. Brown quickly in a. hot oven 220°C-425°F-gas mark-7 for a few minutes or place under hot grill. Serve immediately.
For Vegetarian Gnocchi
Follow the recipe as above only omit the egg.
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