Baked Semolina Gnocchi
A recipe for Baked Semolina Gnocchi (Gnocchi alla Romana)! Discs of semolina-based dough are arranged in a baking dish and baked until golden.
Servings 4 Servings
Ingredients
- 1 liter (4 cups) full-cream (whole) milk
- 80 grams (2 3/4 ounces) butter divided
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly grated nutmeg plus extra to serve
- 225 grams (8 ounces) fine semolina flour
- 100 grams (1 cup) finely grated fresh parmesan divided
- 2 free-range egg yolks
- Freshly cracked black pepper
Instructions
- Place the milk, 50 grams (1 3/4 ounce) of the butter, the salt and nutmeg in a saucepan over high heat and bring to a boil.
- Working quickly, pour the semolina flour into the pan in a continuous stream, whisking constantly to avoid lumps forming.
- Reduce the heat to medium and continue whisking for 3-4 minutes.
- As the mixture thickens, replace the whisk with a wooden spoon and continue stirring until a dough forms.
- Remove from the heat, add 80 grams (2 3/4 ounces) of the parmesan and stir to incorporate.
- Next, add the egg yolks one at a time, beating thoroughly into the mixture before adding the next.
- Line a 33 centimeter x 23 centimeter (13 inch x 9 inch) baking dish with baking paper, then using a spatula, spoon and smoothly spread the semolina mixture into the dish to a depth of about 1.5 centimeters (1/2 inch).
- Set aside for 40-60 minutes to completely cool and set.
- Preheat the oven to 200˚C (400˚F).
- Using a 5 centimeter (2 inch) round pastry cutter, cut the semolina into 16 discs.
- Grease a large baking dish with 10 grams (1/4 ounce) of the remaining butter and lay the discs in slightly overlapping rows.
- Dot the gnocchi with the remaining butter, sprinkle over the remaining parmesan and season with black pepper and extra nutmeg.
- Bake for 20-25 minutes, until golden and crisp.
- Divide the gnocchi among warmed plates and serve immediately.