{"id":1070,"date":"2009-09-16T18:45:00","date_gmt":"2009-09-16T17:45:00","guid":{"rendered":"http:\/\/www.crossingitaly.net\/travel\/?p=1070"},"modified":"2009-09-16T18:45:00","modified_gmt":"2009-09-16T17:45:00","slug":"roman-dumplings-or-gnocchi-alla-romana","status":"publish","type":"post","link":"https:\/\/www.crossingitaly.net\/travel\/1070\/roman-dumplings-or-gnocchi-alla-romana\/","title":{"rendered":"Roman Dumplings or Gnocchi alla Romana"},"content":{"rendered":"

\"gncchi<\/p>\n

This is a typical Roman recipe<\/strong>.<\/p>\n

Ingredients:<\/strong><\/span><\/p>\n

Serves 4 people
\n200 grams semolina\"gnocchi4\"
\n\u00be litre of milk
\n2 egg yolks
\n100 grams butter
\n100 grams of grated Parmesan
\nsalt<\/p>\n

Preparation:<\/strong><\/span><\/p>\n

– 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.
\n– 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.
\n\"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.
\n– Then cover with a damp cloth and let cool for at least a couple of hours.
\n– 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.
\n– Make a second layer of discs, overlapping slightly and sprinkle of Parmesan cheese and butter flakes.
\n– Continue until you run out of ingredients, being careful to restrict the perimeter of each layer to form a sort of dome.
\n– Place it in a preheated oven at 200 \u00b0 for about 15 minutes, until the surface has turned a beautiful golden colour.
\n– Let them rest for a few minutes before serving.<\/p>\n

Where to eat and sleep.\"gnocchi3\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Gnocchi alla Romana is traditional Roman dish. The recipe of this peculiar dumplings id easy and the result is tasteful and healthy.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":[],"rop_publish_now_history":[],"rop_publish_now_status":"pending","footnotes":""},"categories":[1],"tags":[465,717,480,715,716],"class_list":["post-1070","post","type-post","status-publish","format-standard","hentry","category-italy","tag-italian-cuisine","tag-italian-dumplings","tag-italian-recipes","tag-roman-dishes","tag-semolina-gnocchi"],"yoast_head":"\nRoman Dumplings or Gnocchi alla Romana<\/title>\n<meta name=\"description\" content=\"Gnocchi alla Romana is traditional Roman dish. 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