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
Roman style semolina gnocchi. What a perfect vegetarian recipe
Roman style gnocchi or Gnocchi alla Romana are as delicious as they are virtually unknown. This is the perfect item on a dinner party menu. You can prepare Roman style gnocchi, well in advance and just pop in the oven when guests arrive and they are always a hit.
Ingredients
1 liter of milk
Salt,Pepper and Nutmeg to taste
250 g of semolina
50 g of butter
2 yolks
100 g of parmesan
40 g of melted butter
40 g of pecorino cheese
50 g of raclette cheese
Chapters
0:00 On the stove
0:50 blend
2:02 in the oven
2:10 in the dish
???? youtube subscription
???? support me
???? Personal blog
???? Quora blog
???? Facebook
???? Site
???? Instagram
#salepeperiga #romanstylegnocchi #feelthetasteofItaly #chefraffaele
GNOCCHI DI SEMOLINO di Siamodonne.it
Ottima ricetta semplice e veloce per preparare gli gnocchi di semolino (alla romana).
un primo piatto di sicuro effetto alla portata di tutti.
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 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:
Let’s be in touch:
My blog:
Pinterest:
Facebook Page:
Google +:
Instagram:
Bloglovin’:
See you next Thursday with a new video!! ciao!
Semolina gnocchi with tomato sauce - kid friendly recipe
Subscribe to yellowsaffron for more great recipes ➤
The semolina gnocchi with tomato sauce is a family favorite: let your kids choose the shapes of the cutters and create the gnocchi alla romana together! Find this and many more recipes with pictures on the Giallozafferano App (in English)
***
For the semolina gnocchi, pour the milk into a saucepan and bring almost to a boil, then add the butter. While the butter is melting, add the salt… and the grated nutmeg. As soon as it starts bubbling, add the semolina, otherwise you can use polenta corn meal. Stir quickly with a wire whisk as you sprinkle in the semolina to break up any lumps; the same rule applies to polenta. Lower the heat and stir for a few minutes until thickened. Perfect. Finally add 3 egg yolks and some grated parmesan cheese. And stir with a spoon. Now transfer the dough to a baking pan, spread it evenly, cover with cling film and allow to cool. Grease the pan with oil… then smooth it out with a spatula or wet your hands and pat it flat. Done!
While the dough is cooling, prepare a fresh tomato sauce: I’m using cherry tomatoes but you could use Piccadilly or San Marzano tomatoes, when in season. Drizzle a pan with olive oil… and add the cherry tomatoes, cut in half. Cook over a medium heat until mushy, then add salt and fresh basil leaves, after that pass through a food mill. The sauce has thickened and the tomatoes have softened, so add salt and basil… then run through a food mill. And now the funny part: cut the dough into shapes using cookies cutters, I chose animals. Pour a little oil into a plate and dip the cookie cutters, to keep the dough from sticking and ensure easy removal. Cut out as many shapes as the dough will allow. As a finishing touch, sprinkle with grated Edam, Gruyere or Emmental cheese, choose your favourite! Bake at 350°F (180°C) for 15 minutes, using the broiler for the last 5 minutes. And while they are baking, let’s see together the ingredients needed for this recipe!
Ingredients for the semolina gnocchi
Semolina gnocchi with tomato sauce
For the semolina gnocchi
- 1 ½ cups (250 g) of semolina
- 2 pints (1 lt) of milk
- 3 ½ tbsp (50 g) of butter
- just under ½ cup (40 g) of grated parmesan cheese
- 3 egg yolks
- grated nutmeg
- 1 cup (100 g) of grated Edam cheese
- 1 pinch of salt
For the tomato sauce
- 1 ¾ lbs (800 g) of cherry tomatoes
- 3 basil leaves
- a little extra virgin olive oil
- 1 pinch of salt
Semolina gnocchi with ham recipe - s. valentine
Semolina flour gnocchi (also called Roman gnocchi or Gnocchi alla Romana) can be considered the Italian reply to mac&cheese. Easy, fast and creamy comfort food on the healthy side: homemade and baked. Kids love them.
Being San Valentine so close I decided to play with the shapes creating some heart gnocchi :-)
Enjoy!
Check out the recipe on my blog:
Let's be in touch:
My blog:
Facebook Page:
Google +:
Instagram:
See you next week with a new video!! ciao!!