How To make Gnocchi Di Semolina
3 1/2 c Milk
3/4 c Fine semolina
1/2 c Butter
6 tb Parmesan cheese
2 Egg yolks
Salt Pepper Pinch of ground nutmeg Breadcrumbs These are sometimes thought to be a Roman specialty, but in fact they are eaten all over Italy. Heat milk with a pinch of salt, and when it boils gradually add semolina, stirring the whole time with a wooden spoon to avoid lumps. Continue to cook, stirring, for 20 minutes. Remove from heat and add 2 tablespoons butter in small pieces. then gradually stir in 2 tablespoons parmesan cheese, the egg yolk, one at a time, a pinch of pepper and nutmeg. Oil 1 or 2 large dishes or clean marble kitchen slab and pour semolina mixture on. Spread out to 1/2-inch thickness using a cold wet spatula and allow to cool. Preheat oven to 350 degree F (175 degree C). Melt remaining 6 tablespoons butter; use some of butter to grease the casserole you want to cook and serve gnocchi in. Cut out squares ot circles of semolina dough and place in greased dish. Drizzle with butter and sprinkle with parmesan, add a second layer of gnocchi, and so on. Sprinkle breadcrumbs over gnocchi and bake for about 20 minutes or until golden brown.
How To make Gnocchi Di Semolina's Videos
Italian Roman Style Gnocchi alla Romana Recipe
Here we are back in Italy with a traditional dish, the Gnocchi alla Romana. In this video-recipe we will see not only how to cook them but we will learn how to make them at home starting from the basic ingredients.
Try and let me know ; )
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Gnocchi Roma Gnocchi di semolino alla romana
Title translation: Semolina Gnocchi from Rome. I have read that this is something that originated and is served in Rome. I would love to be able to visit and taste this dish the way it was meant to be cooked. It is difficult to judge how well I made this because I have never tasted or seen this dish before!
It is hard to describe how it tasted. It is kind of bland (like a pasta or a traditional dumpling shaped gnocchi). The dominant flavours are the Parmesan and the Swiss. It has a creamy (polenta-like) interior texture with a crunchy top and sides. Although they tell you to serve it on its own, I think it would have been better with a pasta sauce over top when served.
3 cups milk
1/4 tsp grated nutmeg
6 tbsp butter melted
1 1/3 cups semolina
1 cup grated Parmesan
2 eggs
1/2 cup grated Swiss cheese
salt and pepper
1. Bring milk to a boil, remove from the heat, and stir in the seasoning, nutmeg, and 2 tablespoons of butter.
Gradually add the semolina, beating to prevent lumps forming and return to low heat. Simmer gently for about 10 minutes, stirring constantly until very thick.
2. Beat 1/2 cup of Parmesan into the semolina, followed by the eggs. Continue beating until the mixture is quite smooth.
3. Spread out the semolina mixture in a an even layer on a sheet of baking parchment or on a large oiled cookie sheet, smoothing the surface with a wet spatula, it should be about 1/2 inch thick. Leave until cold, then chill for about an hour until firm.
4.Cut the gnocchi into rounds about 1 1/2 inches in diameter using a plain greased cookie cutter.
5. Thoroughly grease a shallow oven proof dish or 4 individual dishes. Lay the gnocchi trimmings in the base of the dish and cover with overlapping circles of gnocchi. Melt the remaining butter and drizzle all over the gnocchi then sprinkle first with the remaining Parmesan, and then with the Swiss cheese.
6. Cook the gnocchi in a preheated oven, 400 F for 25-30 minutes until the top is crisp and golden
Semolina Gnocchi ????????
Semolina Gnocchi - Best Latin Main Courses - COCINA PLUS
Semolina Gnocchi - Best Latin Main Courses - COCINA PLUS
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The Best Traditional Roman Semolina Gnocchi Recipe | Local Aromas
Traditional Roman gnocchi are simply delicious and we're about to share the best recipe ever. By the way, 'gnocchi di semolino' are not gnocchi as you know them. They are made from semolina flour and are baked! Watch Foodie Sisters in Italy, Benedetta and Valeria, make their favorite kind of gnocchi, Roman semolina gnocchi.
Get our Roman Gnocchi recipe here:
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Semolina gnocchi with fresh tomato sauce
A summer version of the traditional baked semolina gnocchi: star shaped on a sky of fresh red tomato sauce. Everything from scratch. Super kid friendly.
For more details and ingredients check my blog:
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See you next Thursday with a new video!! ciao!