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Roman Gnocchi

Delightful pasta dish from Italy, known for its unique texture and comforting flavors, offering a hearty and healthier option compared to traditional gnocchi.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups semolina
  • 4 cups milk
  • 1/2 cup grated Parmesan cheese
  • 4 tablespoons butter
  • 2 large eggs
  • Salt to taste
  • Pepper to taste
  • Nutmeg (optional)
  • 1 cup grated mozzarella cheese (for topping)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a saucepan, heat the milk with butter, salt, pepper, and optional nutmeg over medium heat until it begins to simmer.
  3. Gradually whisk in the semolina, stirring constantly to avoid lumps. Cook until thickened, about 10 minutes.
  4. Remove from heat and let it cool slightly. Stir in the eggs and Parmesan cheese until well combined.
  5. Spread the mixture evenly in a greased 9x13-inch baking dish.
  6. Once the mixture is set, cut it into shapes (squares or circles) with a knife or cookie cutter.
  7. Place the gnocchi pieces in the baking dish and sprinkle with mozzarella cheese on top.
Baking
  1. Bake in the preheated oven for 25 to 30 minutes or until golden brown and bubbly.

Notes

Leftover Roman Gnocchi can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months. To reheat, place it in the oven at 375°F (190°C) for about 20-30 minutes until heated through. Serve with roasted vegetables or a light salad for a balanced meal.