GNOCCHI ALLA ROMANA anche IN PADELLA ricetta gnocchi romana forno e padella gnocchi di semolino

gnocchi alla Romana 6 portions A liter of milk 250 gr semolina flour 50g butter parmesan 2 tbsp salt nutmeg 2 egg yolks Gnocchi alla Romana must be abundant because they are very popular. A large saucepan and a liter of milk, turn on. little salt, nutmeg to taste. When the milk is almost boiling, add 250 grams of semolina or semolina flour, a little at a time, stirring constantly. Cook over medium heat for 10 15 minutes. Remove from the stove, add 25 grams of butter and 2 tablespoons of Parmesan, mix well. Add 2 egg yolks, but one at a time, immediately mix well, incorporate it, and then add the second. Turn the dough out onto the table or onto a tray. spread the dough for the gnocchi alla Romana using a wet spatula, 3 cm thick. Leave to cool, in the meantime turn on the oven at 200°C. With a glass or a mold, cut circles, the gnocchi alla Romana, about 8 cm in diameter. With the leftover cut outs on the table knead by hand and create other burger-like gnocchi. A fairly large pan, indeed large, brush the bottom with butter. Arrange 3 rows of Roman-style gnocchi, slightly overlapping, and brush the gnocchi with butter as well, sprinkle with plenty of Parmesan. Bake the gnocchi alla Romana for about 20 minutes until they are browned. These gnocchi can be frozen both in a tray ready to cook and individually without seasoning.

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