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Gnocchi Alla Romana with Parmesan and Sage Recipe

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4.1 from 10 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 6 servings

Description

Gnocchi Alla Romana is a classic Italian dish featuring semolina flour cooked in milk and butter, enriched with Parmesan cheese and egg yolks, and baked to golden perfection. This creamy, comforting dish is flavored with nutmeg and topped with toasted sage and additional Parmesan, making it a delightful and elegant appetizer or side dish.

Ingredients

Base Mixture

  • 4 cups whole milk
  • 4 tablespoons butter
  • 1 ½ cups semolina flour
  • 1 ½ cups grated Parmesan cheese
  • 2 large egg yolks
  • ½ teaspoon freshly grated nutmeg
  • Salt, to taste
  • Black pepper, to taste

Topping

  • 3 tablespoons melted butter
  • ½ cup grated Parmesan cheese
  • Fresh sage leaves

Instructions

  1. Heat milk and butter: Place the milk and butter in a large saucepan and heat it over medium heat until bubbles start forming around the edges, indicating it’s nearly boiling.
  2. Add semolina flour: Remove the pan from the heat, then gradually add the semolina flour while stirring constantly to prevent lumps. Return to medium heat and whisk continuously until the mixture thickens and begins to pull away from the sides of the pan, about 5 to 7 minutes.
  3. Incorporate cheese and egg yolks: Remove from heat again and stir in the grated Parmesan, freshly grated nutmeg, salt, and black pepper. Once combined, add the egg yolks and mix thoroughly to achieve a smooth texture; using a handheld mixer at this stage can help achieve creaminess.
  4. Chill the dough: Line a small baking sheet (approximately 8×12 inches) with foil and brush lightly with melted butter. Pour the semolina mixture onto the sheet and spread evenly with a spoon. Cover with foil or parchment paper to prevent drying and let it cool completely until firm.
  5. Preheat oven and cut discs: Preheat your oven to 400°F (200°C). Using a cookie cutter, cut the cooled semolina dough into discs, then arrange them in overlapping rows in a buttered baking dish.
  6. Add toppings: Drizzle the melted butter over the arranged gnocchi discs and sprinkle with the grated Parmesan cheese evenly.
  7. Bake: Place the baking dish in the preheated oven and bake until the gnocchi are golden and crisp on top, approximately 15 to 20 minutes.
  8. Prepare sage topping: While the gnocchi bakes, lightly toast fresh sage leaves in a buttered skillet over medium heat until fragrant and crisp.
  9. Serve: Remove the gnocchi alla romana from the oven and serve hot, garnished with the toasted sage leaves for an aromatic finish.

Notes

  • For best texture, use whole milk and freshly grated Parmesan.
  • The semolina mixture must be stirred constantly to prevent lumps and ensure smoothness.
  • Allow the semolina dough to cool completely before cutting to ensure clean, uniform discs.
  • Adjust the amount of salt and pepper according to taste, considering the saltiness of Parmesan cheese.
  • Fresh sage can be substituted with dried sage but fresh provides a superior flavor and texture.
  • This dish can be enjoyed as a main course or an elegant side dish.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Italian

Find it online: https://sarabaking.com/gnocchi-alla-romana-with-parmesan-and-sage-recipe/