Rome
Gnocchi alla romana
Not potato at all: semolina discs baked with butter and parmesan until golden. Upma's posh Italian cousin.
60 minTime
25 gProtein each
mildSpice
Make it your way
Grandma's waySemolina, milk, butter, parmesan.
The original586kcalsame
25 gproteinsame
2 gfibresame
60minutessame
Gnocchi alla romana.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Heat milk with salt and nutmeg. Rain in semolina, whisking, and cook 8 minutes until very thick.
- 2Off the heat, beat in yolks, half the parmesan and 2 tbsp butter.
- 3Spread 1 cm thick on a greased tray and cool until firm.
- 4Cut rounds, overlap them in a buttered dish, dot with butter and parmesan. Bake at 220C until golden.
Serve it like this
Serve straight from the dish, three or four golden rounds per plate, with a green salad alongside.