· recipe ·
Baked Semolina Gnocchi alla Romana
Semolina and milk give these baked rounds a creamy center, with crisp edges beneath a Parmesan crust.
Time and servings
- Prep
- 25 min
- Cook
- 60 min
- Additional
- 60 min
- Total
- 145 min
- Servings
- 4
Nutrition per serving
- Calories
- about 740
- Protein
- 32 g
- Fat
- 41 g
- Carbs
- 59 g
Cook the semolina base
Bring the milk to a gentle simmer. Rain in the semolina while whisking, then cook over low heat, stirring constantly, until the mixture is very thick and pulls cleanly from the pan.
Enrich the cooked mixture
Remove the pan from the heat. Stir in 3 Tbsp42 g of the butter, 3 oz85 g of finely grated Parmesan, the egg yolks, and 1 1/2 tsp9 g of the salt until the mixture is uniform.
Spread and chill
Use a little of 4 Tbsp56 g to grease a rimmed sheet pan and a baking dish. Spread the warm semolina mixture on the sheet pan in an even 1/2-inch1.3 cm layer. Cover the surface and refrigerate until firm enough to cut cleanly.
Cut the traditional rounds
Cut the chilled semolina layer into 2-inch5.1 cm rounds with a round cutter or the rim of a small glass. Press the scraps together and cut more rounds. Overlap all the rounds in the prepared baking dish.
Heat the oven
Heat the oven to 425°F220°C after arranging the semolina rounds.
Butter and cheese the rounds
Melt the remaining portion of 4 Tbsp56 g after greasing the pans and spoon it across the overlapping rounds. Finely grate 3 oz85 g of the Parmesan evenly over the top.
Bake until browned
Bake until the edges are deeply golden and the centers are hot, about 24 minutes. Rest the dish for 5 minutes before serving.
