Delicious Gnocchi romani
Gnocchi romani
This little recipe is from the River Café collection! And this being my first time at making gnocci I was surprised at how easy it was to make! Both simple and delicious! Gnocchi romani is a deliciously rich cheese-filled gnocchi. Rich, being the key word! I ate about seven, and felt really full and satisfied. Haha
And before you have a heart-attack over the butter content! Let me just say in the gnocchi’s defence that this recipe is enough to make almost 70 gnocchi’s! And because this is such a rich tasting recipe you can only eat a few. Whereas, if we were eating cake, filled with delicious cake-goodness, you could easily eat a quarter of a cake (at the least), which is well over 50g butter!
So if you haven’t made gnocchi before, give it a go! It’s fun and easy!
Gnocchi romani
Ingredients: 1 litre milk, 200g Semolina flour, 3 egg yolks, 125g Parmesan, freshly grated, 125g unsalted butter, ¼ tsp ground nutmeg
Steps: Bring the milk to the boil in a medium, thick bottomed saucepan. Lower te heat to a simmer, then whisk in the semolina flour. Cook, stirring for 15 minutes, then remove from the heat and cool for a further 5 minutes.
Turn the gnocchi mixture onto a clean bench lined with grease-proof paper. Spread to a thickness of 1.5cm, then cut the gnocchi out using a champagne flute or cookie cutter, dipped in cold water. Place the gnocchi on trays lined with baking paper, then refrigerate for 1 hour.
Preheat the oven to 200 degrees Celsius. Dot the gnocchi with the remaining butter and sprinkle with the remaining parmesan, then bake in the preheated oven for 15 minutes or until the gnocchi puff up and a light crust forms on the surface. Flip the gnocchi over to serve! Serve hot!
Makes about 70
