October 15, 2010

Gnocchi alla Romana

Crispy, pan-fried pasta dough with a hint of nutmeg? I knew this would be good the instant I spotted the recipe online. The dough was very easy to work with - I patted it flat with a wet wooden spoon and then cut it out with a biscuit cutter.

I served the gnocchi with tomato sauce and Parmesan cheese. Delizioso!

Gnocchi alla Romana
from Al Dente Gourmet

2 cups full fat milk
1 cup fine semolina flour
1 egg
1 bay leaf
salt, to taste
1 tsp. fresh ground nutmeg
unsalted butter, for greasing and frying

In a saucepan add the milk, salt and the bay leaf. Bring to a boil. Remove the bay leaf and then slowly sprinkle the semolina over the milk, whisking energetically to prevent any lumps. Immediately lower the heat and cook –uncovered—for about 5-6 minutes or until the mixture is thick and starts to pull away from the sides of the pan. Remove from the heat and add the egg, nutmeg and a little more salt if necessary.

Grease a baking sheet with unsalted butter and add the semolina mixture into it. Spread the mixture using a wet spatula till about 1/2-3/4 inches thick. Pat the sheet in the fridge and leave it for 1 hour. When ready, cut mixture into circles using 4 cm/ 1 in cookie cutter. Reshape scraps with your hands and cut out more semolina circles. Melt 2-3 tablespoons butter in a skillet. Place several gnocchi until golden and crisp from each side. Serve immediately.

Baked Variation: Grease a baking tray/dish topped with grated parmesan cheese and bake in a 400 oven until golden brown.

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