Semolina Gnocchi ~ Gnocchi alla Romana

Health score
15%
Semolina Gnocchi ~ Gnocchi alla Romana
75 min.
4
544kcal

Suggestions


Discover the delightful world of Italian cuisine with our Semolina Gnocchi, also known as Gnocchi alla Romana. This dish is a true testament to the art of cooking, transforming simple ingredients into a comforting and elegant meal. With a creamy texture and a golden, crispy exterior, these gnocchi are perfect for any occasion, whether as a side dish, a light lunch, or a main course that will impress your guests.

What sets this recipe apart is the use of semolina flour, which gives the gnocchi a unique flavor and texture that is both satisfying and indulgent. The combination of rich whole milk, savory Parmesan cheese, and the warmth of freshly baked goodness creates a dish that is not only delicious but also a feast for the eyes. Each bite is a harmonious blend of creamy and crispy, making it a delightful experience for your taste buds.

In just 75 minutes, you can create a dish that serves four, with each serving packing a hearty 544 calories. Perfect for family gatherings or a cozy dinner at home, these semolina gnocchi are sure to become a favorite in your culinary repertoire. So roll up your sleeves, gather your ingredients, and let’s embark on a delicious journey to Italy with this exquisite recipe!

Ingredients

  • cups milk whole
  • teaspoons salt 
  • ounces semolina flour (just over 1 cup)
  • cup parmesan cheese finely grated
  • large eggs lightly beaten ()
  • tablespoon butter 
  • 0.5 cup breadcrumbs 

Equipment

  • frying pan
  • baking sheet
  • sauce pan
  • oven
  • whisk
  • cookie cutter

Directions

  1. To make the semolina gnocchi, heat the milk and salt in a medium saucepan set over medium heat. When the milk starts to simmer, slowly sprinkle the semolina flour over the surface, whisking constantly to make sure that lumps do not form. Once all the semolina has been added, reduce the heat to medium-low.
  2. Continue to whisk for 7 to 10 more minutes, until the gnocchi-to-be mixture becomes thick and velvety. The mixture may thicken considerably after just a few minutes, but try to continue to cook it for the full 7 to 10 minutes.
  3. Remove the pan from the heat and stir in 1/2 cup of the Parmesan, the eggs, and the butter. Turn the mixture onto a rimmed baking sheet, spreading it evenly into a 1/2 inch thickness. Set aside in the fridge, if there's room, or set aside at room temperature until cool and firm, about an hour.
  4. Preheat the oven to 400° F (200°C). Using a cookie cutter or the mouth of a glass that's about 2 inches wide, cut the cooled semolina into gnocchi. Dip the cutter or glass into water between each press to prevent the dough from sticking.
  5. Place the cut gnocchi on a parchment-paper-lined baking sheet, making sure to leave at least 1/2 inch between them so that their edges can caramelize.
  6. Sprinkle the remaining 1/2 cup Parmesan and the bread crumbs on top of the semolina gnocchi. If you don't want them thickly coated, don't use all of the cheese and crumbs.
  7. Bake until the semolina gnocchi are golden brown, slightly puffed, and crisp around the edges, 30 to 40 minutes.
  8. Serve hot.

Nutrition Facts

Calories544kcal
Protein19.75%
Fat35.42%
Carbs44.83%

Properties

Glycemic Index
35.5
Glycemic Load
22.8
Inflammation Score
-7
Nutrition Score
25.310869538266%

Nutrients percent of daily need

Calories:544.42kcal
27.22%
Fat:21.26g
32.71%
Saturated Fat:11.23g
70.2%
Carbohydrates:60.53g
20.18%
Net Carbohydrates:57.98g
21.09%
Sugar:12.69g
14.09%
Cholesterol:151.55mg
50.52%
Sodium:1850.28mg
80.45%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:26.68g
53.35%
Selenium:68.85µg
98.36%
Calcium:569.82mg
56.98%
Phosphorus:545.03mg
54.5%
Vitamin B2:0.88mg
51.54%
Vitamin B1:0.69mg
45.76%
Vitamin B12:1.93µg
32.18%
Folate:118.59µg
29.65%
Manganese:0.47mg
23.61%
Vitamin D:3.31µg
22.06%
Zinc:3.13mg
20.85%
Vitamin B3:4.16mg
20.82%
Iron:3.38mg
18.75%
Magnesium:70.25mg
17.56%
Vitamin B5:1.74mg
17.41%
Vitamin A:833.99IU
16.68%
Potassium:566.32mg
16.18%
Vitamin B6:0.28mg
13.96%
Fiber:2.54g
10.17%
Copper:0.16mg
7.98%
Vitamin E:0.73mg
4.89%
Vitamin K:2.37µg
2.26%