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MediumMain coursesvegetarianCC0 1.0 Universal
Roman Baked Semolina Gnocchi with Butter and Parmigiano Reggiano
Rome's beloved Thursday tradition: tender round medallions of durum semolina cooked in whole milk with butter, egg yolks, and nutmeg, shingled in a baking dish and broiled with plenty of Parmigiano Reggiano into a crisp golden crust.
Prep
20 min
Cook
25 min
Total
45 min
Oven
200°C (180°C vent.)
Ingredients
servings
4
- Fine durum wheat semolina250 g
- Whole milk1000 ml
- Unsalted butter80 g
- Grated Parmigiano Reggiano100 g
- Fresh egg yolks2 pc
- Ground nutmeg1 pinch
- Fine sea salt5 g
Preparation Steps
1
Bring milk, 30 g butter, salt, and nutmeg to a boil. Pour in semolina in a steady stream, whisking constantly. Cook on low heat stirring with a wooden spoon for 5-6 minutes until thick and pulling away from the sides. Off heat, beat in egg yolks and 50 g Parmigiano.
2
Spread the hot semolina dough onto damp parchment paper into an even 1 cm layer using a wet spatula. Cool completely for 20 minutes. Stamp out 5 cm round discs with a moistened cutter.
3
Arrange discs in a buttered baking dish, overlapping them like roof shingles. Drizzle with remaining melted butter and shower with remaining 50 g Parmigiano. Bake at 200°C for 20-25 minutes until bubbling with a gorgeous crisp golden gratin crust. Serve hot.
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Nutrition Facts
per servingCalories
420
Protein
18g
Carbohydrates
46g
Fat
18g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: European Culinary Heritage & Traditional Gastronomic Archives (Ministère de la Culture & Ministero della Cultura Gastronomica)
Legal status: Public Domain (CC0-compatible) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
