Roman Dumplings or Gnocchi alla Romana

gncchi 1 gr

This is a typical Roman recipe.


Serves 4 people
200 grams semolinagnocchi4
¾ litre of milk
2 egg yolks
100 grams butter
100 grams of grated Parmesan


– Bring to boil the milk with the salt and pour in the semolina, stirring constantly with a whisk first and then with the wooden spoon.
– Let it cook over medium heat for about a 15 minutes without stirring then off the heat, add a knob of butter, two tablespoons of Parmesan cheese and egg yolks, a little nutmeg is optional.
gnoccji2gr – Stir the mixture carefully and then overturn it on a wet marble floor forming a smooth layer of about 1 cm helping yourself with a large knife.
– Then cover with a damp cloth and let cool for at least a couple of hours.
– With a round pastry cutter (4 cm in diameter), cut discs from semolina. Grease a baking dish, arrange the round pieces on the bottom of the dough and sprinkle with Parmesan cheese.
– Make a second layer of discs, overlapping slightly and sprinkle of Parmesan cheese and butter flakes.
– Continue until you run out of ingredients, being careful to restrict the perimeter of each layer to form a sort of dome.
– Place it in a preheated oven at 200 ° for about 15 minutes, until the surface has turned a beautiful golden colour.
– Let them rest for a few minutes before serving.

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