Roman semolina dumplings

Roman semolina dumplings

Gnocchi alla romana

By
From
The Collection
Serves
6-8
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 litre milk
salt
pepper
nutmeg, freshly grated
300g semolina flour
100g parmesan, grated
150g butter, softened, plus extra for greasing
3 egg yolks
olive oil, for oiling

To serve

Quantity Ingredient
Basic tomato sauce, (optional)

Method

  1. Bring the milk to the boil in a large saucepan with a pinch of salt and a pinch of nutmeg added. Add the semolina slowly, whisking constantly to prevent lumps from forming. Cook for 6–7 minutes, then leave to cool slightly. Preheat the oven to 200ºC.
  2. Fold half the Parmesan, 50g of the butter and the egg yolks into the warm semolina, until evenly combined. Spread on an oiled cool marble or metal surface and flatten with a spatula to a 2cm thickness. Leave to cool and set, then cut out rounds using a 3–4cm cutter.
  3. Butter an ovenproof dish and lay the semolina rounds, overlapping, in the dish. Dot with the rest of the butter and sprinkle with the remaining Parmesan. Bake for about 15–20 minutes until browned on top.
  4. Serve sprinkled liberally with coarsely ground black pepper and accompanied by a Basic tomato sauce, if you like.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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