Baked semolina dumplings Roman style

Baked semolina dumplings Roman style

Gnocchi di semolino alla Romana

By
From
Pasta
Serves
4-6
Photographer
Laura Edwards

This may be a Roman dish, but not only the Romans are fond of it, as it is very homely and comforting. This is yet another version of the classic, which I have made and published many times. Optionally you could accompany the dish with a little simple tomato sauce.

Ingredients

Quantity Ingredient
750ml milk
salt and pepper, to taste
150g unsalted butter, plus extra for greasing
250g fine semolina
olive oil
2 medium eggs, beaten
150g parmesan, freshly grated
A pinch freshly grated nutmeg

Method

  1. Put the milk in a large saucepan and bring to the boil with a pinch of salt and 30g of the butter. Now pour the semolina in slowly, stirring in order to avoid forming lumps, and cook, still stirring, for 20 minutes. Remove from the heat.
  2. Oil your work surface. Beat the eggs in a bowl with 20g of the Parmesan and some salt and pepper.
  3. Before the semolina becomes cold but when it is not still too hot, pour the egg mixture into the semolina pan and mix well. Now pour the semolina on to the oiled surface and spread with a spatula to about 2.5cm in height. Leave to get cold.
  4. Preheat the oven to 180°C.
  5. In the meantime, grease an ovenproof ceramic dish with butter of about 25–28cm long, 20cm wide. When the semolina is cold, cut out discs with a pastry ring 4cm in diameter. Lift these discs out and place in the greased dish, slightly overlapping them, until the dish is filled. Sprinkle with the rest of the Parmesan and the butter and the nutmeg. Bake in the preheated oven for 20–30 minutes until the cheese on top melts and browns. Buon appetito.
Tags:
Antonio
Carluccio
pasta
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