Gnocchi Roman style

The Italian national cuisine is an incredible source of culinary inventiveness: fascinating and varied, it’s full of creative recipes typical of one region and quite different from those in another. In many cases, the origin of certain dishes is disputed between different locales, each claiming to be the original ‘parent’ of a certain dish. One of these classic examples of Italian culinary pride is offered by the famous Roman-style gnocchi: this dish made of semolina would, according to some, be too rich in butter to be a typical dish of the capital. We have not investigated this issue thoroughly enough to pass judgment, and in all honesty we would actually simply prefer to suggest lovely recipes to be shared with your nearest and dearest. Would you like to try your hand at this Italian classic which will brighten up your dining table? Follow our recipe carefully, pay attention to the tips, and you will be sure to get an excellent result.

Bring a litre of milk to the boil in a saucepan and grate in a little nutmeg. Add the butter to the milk and let it dissolve. Add salt to the milk but only a little to taste. When the milk boils, add the semolina, stirring well with a whisk. When the semolina and milk is well combined, add the grated parmesan and stir vigorously. Add the egg yolks to the mixture and mix well once again. Spread the seasoned semolina in a baking tin or dish and let it cool. Once cooled, cut out lots of little circles with a pastry cutter. Arrange the semolina circles in a well-oiled baking tin, slightly overlapping one another. Put a bit of butter on each semolina circle. Grate plenty of parmesan over the gnocchi to make a gratin. Also grate a little gruyère cheese to add to the gratin, and then bake for 25 minutes at 200°C until browned.