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Gnocchi Romana Recipe
|Milk||1 Pint (About 500 Milliliter Or 2.5 Cups)|
|Garlic||1 Clove (5 gm), crushed|
|Semolina||1⁄4 Pound (About 100 Grams Or 2/3 Cup)|
|Grated nutmeg||1 Pinch|
|Grated cheese||2 Ounce (About 50 Grams Or 0.5 Cup)|
|Butter||1 Ounce (About 25 Grams Or 2 Tablespoon)|
|Tomatoes||4 , skinned, deseeded and chopped|
Calories 323 Calories from Fat 135
% Daily Value*
Total Fat 15 g23.6%
Saturated Fat 8.8 g44%
Trans Fat 0 g
Cholesterol 86 mg
Sodium 373.1 mg15.5%
Total Carbohydrates 33 g11%
Dietary Fiber 2.7 g10.6%
Sugars 9.8 g
Protein 15 g29.5%
Vitamin A 28.8% Vitamin C 26.7%
Calcium 31.9% Iron 5.4%
*Based on a 2000 Calorie diet
2 Sprinkle in the semolina, stirring all the time, and bring back to the boil.
Season with salt and pepper and nutmeg and simmer for 5-10 minutes.
Remove from the heat.
3 Mix in the egg yolk, half the grated cheese and the butter.
4 Pour on to a greased tray, 1 cm (1/2 in) deep, then leave to cool.
When cold, cut into rounds with a 5 cm (2 in) cutter.
5 Preheat the oven to 200Â°C, 400Â°F,gas6.
6 Place the gnocchi in buttered individual bowls and sprinkle with the remaining grated cheese.
Arrange the tomatoes in an attractive border around the top of each dish, then bake in the oven for 15 minutes and serve as an appetizer.