30.10.10

Italian Simplicity {Gnocchi alla Romana}

How to Gnocchi alla Romana The Perfect Dinner Elegant and Simple
       Gnocchi alla Romama

“Simplicity is the ultimate sophistication.” Leonardo da Vinci

Sophisticated food is not always difficult and expensive; to the contrary there are a lot of beautiful dishes out there that could be made with a few simple ingredients and a few simple techniques.
Yes, it could be a little time consuming and yes it would require a little bit of patience –just a little bit! :) But isn’t a wonderful feeling what can be achieved at the end of the process?  


Smiles, compliments and of course a lot of satisfied palates!

As I said before and I repeat: simple ingredients could make an extraordinary dish.Among many good examples,here it is another one; Gnocchi alla Romana also known as Semolina Gnocchi, which unlike the potato gnocchi does not require potato and is not cooked in liquid. This dish is not only pleasant to the eye but also to the taste. Ingredients involved: fresh ground nutmeg,milk and Semolina flour. 


Semolina is a hard wheat (durum/kernel/grain) high in gluten and it is primarily used to make pasta and bread.Also used for cereals and some desserts.  

Where to purchased Semolina flour? Most of the time Semolina flour could be found at bulk food stores. But if for any reason is not available to you, try asking at any Italian store that makes fresh pasta or buy it via amazon.com.

Making Gnocchi alla Romana is a lot of fun. Doesn’t require a pasta machine and even the mixture preparation can be made a day ahead!--for those of you who wants to make the gnocchi alla romana in advance,just cut the mixture into circles, put them in a tray, wrap them completely in plastic wrap and refrigerate until the next day. 


And that’s it, really. It is not hard at all and the results will amaze you!I hope you enjoy this recipe as much as I did! Have you tried Gnocchi alla Romana before? I'd love to hear your thoughts!

Step by Step Gnocchi alla Romana Recipe Elegant Easy Italian Dish
Gnocchi alla Romana
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Makes 28 units
 
500 ml/ 2 Cups full fat milk
100 gr/ 1Cup Fine Semolina
1 egg *See bellow
1 bay leaf
Salt to taste
1 tsp. fresh ground nutmeg
Unsalted butter, for greasing and frying
Preparation:
In a saucepan add the milk, salt and the bay leaf. Bring to the boil. Remove the bay leaf and then slowly –like rain—add in the semolina, whisking energetically to prevent any lumps. Immediately lower the heat and cook –uncovered—for about 5-6 minutes or until the mixture is thick and starts to pull away from the sides of the pan.Remove from the heat and add the egg, nutmeg and a little more salt if necessary. 
 
Grease a tray with unsalted butter and add the semolina mixture into it. Spread the mixture using a wet palette—about 1-2 cm thick. Take the tray to the fridge and leave it for 1 hour. –If you double the ingredients remember to double the time when leaving in the fridge.
When ready, cut mixture into circles using 4 cm/ 1 in cookie cutter. Reshape scraps with your hands and cut out more semolina circles. Melt butter –about 50 gr—and start frying the gnocchi until golden and crisp from each side. Serve immediately.

Cooking Variations:
Gnoochi alla Romana can be also bake. Just grease a baking tray/dish topped with grated parmesan cheese and bake in a 200C/400F oven until golden brown. 

*Egg-Free option: This recipe for Gnocchi alla Romana can be easily made veggie/vegan without using eggs. The eggs are not necessarily essential in this recipe. It is only used to give the gnocchi a richer color and a slightly firmer texture. So if you’re a vegan there’s no problem at all.

Serving Variations: Gnocchi alla Romana could be served as a main dish or side dish/entree. Topped with a generous amount of parmesan cheese and any fresh herbs of your choice such as; sage, thyme, oregano, etc. Other options are: Tomato, pesto or cheese sauce.




24 comments:

Nik said...

Qué extraordinario. Solo conocía los de patata, pero estos, tan doraditos, ¡están diciendo cómeme! Tengo que probarlos.

Hilmar said...

Guaoooo, esto se ve espectacular. Justo tengo semolina fina, así que lo voy a probar. Tengo hambre jiji.
un beso grande,

foodtravelandwine said...

Aldy....estos los hago!!....me dejaste maravillada con las fotos....y con dolor de estomago de hambre a las 6:41 am!!.....como me haces esto cuando estoy con mi cafe!!.....cuidate y gracias por esta delicia!!.....Abrazotes, Marcela

Gabriela, clavo y canela said...

Esto se ve realmente delicioso! y las fotos muy bonitas!
besos
Gaby

Mar said...

Un plato simple y delicioso!

Hilmar said...

Los hice y me encantaron. Los repetiré el fin de semana :)
Los acompañé de una salsa de tomate casera y un poco de queso... oh deliciosos!!
Gracias por la extraordinaria receta.
besitos,

Al Dente Gourmet said...

@ Nik

@ Hilmar

@ Marcela

@ Gaby

@ Mar

Gracias mis Lindas Chicas!!!

Besos, Aldy!

Al Dente Gourmet said...

Hilmar, Que bueno que los hays disfrutado!

Besos :)

Karen said...

What a beautiful dish! The crispy outside of the gnocchi looks amazing...

Quicks said...

Hey Aldy,I've never tried Gnocchi alla romana. In fact, I didn't even know it existed until I read your post :)
It certainly looks a mouth-watering dish. And I will definitely try this recipe. Beautiful pics!

Ana - El dia mas dulce said...

Aldy gracias por visitar mi blog, sino no no te habría conocido, y me ha encantado lo que he visto hasta ahora.
Estos gnocchis tienes *un aspecto favuloso, me la apunto para alguna ocasión especial.
Me gusta muchísimo el estilo de tu blog, es muy bello. Voy a seguir disfrutandolo.
No me perdderá ninguna de tus entradas.
Besos

Al Dente Gourmet said...

Karen, Hi! Nice to meet you :) Yes, these Gnocchis are soft on the inside and crispy enough on the outside.Yumm :)

Cheers :) Aldy



Quicks,You always there! Thanks :) I'm glad you liked this dish.And I hope you try this recipe,it's really good. Let me know how it goes!

Cheers, Aldy

recetasverocava said...

extraordinario, besos

Erika said...

Nunca los probé aunque los vi en alguna revista de recetas. Me parecen deliciosos y los ingredientes se consiguen todos por aquí. Gracias por compartir la receta.
Cariños

Al Dente Gourmet said...

Ana, Hola! gracias por tus bellas palabras :)Abrazos, Aldy

Al Dente Gourmet said...

@recetasverocava, Gracias :) Saluditos! Aldy



@Erika,Como estas? ya vas a ver que ricos que son! y super faciles. Ojala puedas probarlos :)

Besos, Aldy

Cherine said...

Hola, those gnocchis look mouthwatering!!

Al Dente Gourmet said...

Cherine, Hola, nice to meet you:) Thanks,happy you liked it!

Kako said...

Que fotos mas llamativas!, me habría zampado ya mismo un plato de estos ñoquis, me encantan y me parecen hasta más ligeros.
Besos!

Rosa's Yummy Yums said...

Those look mighty scrummy and beautiful!

Cheers,

Rosa

Sherlly said...

I made this recipe for dinner today with some steak and a tomato sauce....This was super delicious! ONLY thing I would change is the whopping 1 Teaspoon of Nutmeg...Too much for me (hehe) but all in all an easy and delicious side dish to the meal =) Thank you!

Aldy @ Al Dente Gourmet said...

@ Sherlly, THANK YOU! I'm glad you ENJOYED the gnocchis :)

Katie said...

I tried these today for lunch with some grated cheese on top, and they turned out great! I did put less nutmeg, but otherwise, I followed the recipe exactly. They were tasty and very easy to make. Thank you!

By the way, if you'll permit me one small correction, this recipe, even without the egg, cannot be considered vegan because of the milk. Vegans would have to use soy milk or some other alternative, and I don't know how the recipe would turn out in that case.

Aldy @ Al Dente Gourmet said...

@ Katie, Hi! You're Welcome I'm GLAD you enjoyed "The Gnocchis" :) You right, vegans do not drink milk! Thanks for pointing that out to me :)

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