Roman-style gnocchi

Gnocchi on Thursday, fish on Friday and tripe on Saturday! Gnocchi are an ancient first course, prepared with the most varied flours and widespread all over the world, even in different forms. As the Roman tradition dictates, these represent the classic Thursday dish, probably placed in the middle of the week to compensate for the lightness of the next day's meal... A custom that is still carried on today by the most nostalgic Roman citizens. Today I have chosen to offer you a typical Lazio recipe: gnocchi alla romana, made with semolina, perfect for both sweet recipes, such as sweet semolina, or Migliaccio, and savory, such as canaderli! Succulent discs of semolina characterized by a golden crust, made so fragrant thanks to the addition of butter and pecorino cheese! Of course, in Rome, the right day to prepare them is Thursday but, once you try them, you will fall in love with them to such an extent that every day will be the right one to bring these Roman-style gnocchi to the table! The secret? Serve them still steaming hot to find out!

INGREDIENTS

Semolina 250 g

Whole milk 1 l

2 egg yolks

Parmigiano Reggiano to be grated 100 g

Fine salt 7 g

Nutmeg to taste

Butter 30 g

FOR THE DRESSING

Butter 70 g

Pecorino romano 40 g

PREPARATION

To prepare the gnocchi alla romana, place the milk in a pan on the stove together with 30 g of butter, then add the salt and a pinch of nutmeg. As soon as it starts to boil, pour in the semolina, stirring vigorously with a whisk, to prevent lumps from forming. Cook the mixture over low heat for a few minutes, until it has thickened. When the mixture begins to detach at the bottom, remove the bowl from the heat and add the 2 egg yolks, stirring this time with a wooden spoon. Add the Parmesan cheese in several times and stir as you go, until you incorporate it all. At this point, pour half of the still boiling dough onto a sheet of parchment paper. Give it a cylindrical shape with your hands. In order not to burn yourself too much, you can run your hands under cold water. Once you have a uniform cylinder, wrap it in parchment paper. Repeat the same operation for the second half of the dough kept aside and place the 2 rolls. Refrigerate for at least an hour. Once cooled you will get a compact dough and with a knife you will be able to obtain perfect discs, about 1 cm thick. To make it easier for you to cut, we recommend moistening the blade with water. Once you have about 40 pieces, place them on a previously buttered baking sheet and sprinkle them with melted butter (about 70 g), but not boiling. Sprinkle the surface with Pecorino Romano and bake in a preheated static oven at 200° for 20-25 minutes (if you use the 180° convection oven for 15 minutes). Then turn on the grill function and let them cook au gratin for 4-5 minutes. Once you're ready. Serve your gnocchi alla romana piping hot!

PRESERVATION

Store the Roman-style gnocchi in the refrigerator tightly sealed in a container for up to 2 days. You can also freeze the gnocchi alla romana, already seasoned with cheese and butter in flakes instead of melted, and put them directly in the oven without thawing them.

ADVICE

To enhance the taste of the gnocchi even more, add a few sage leaves between one dumpling and the next! Semolina cannot be substituted for semolina, as you might think, because they are two different products. In fact, semolina is produced with a mix of cereals. To obtain a uniform cylinder, the dough must be kneaded while hot.

CURIOSITY

Although the unmistakable name "Gnocchi alla romana" clearly shows its regional belonging, it seems that there are conflicting opinions on the birth of this dish, which for many would seem to be of Piedmontese origin, especially for the abundant use of butter.