Today I am proposing the recipe for Roman Dumplings AKA gnocchi alla romana. Gnocchi alla romana are a rather unknown version of gnocchi that is very popular in Italy, especially among kids. I remember loving them and looking forward to having some. I suspect that for my mom they were one of those pre-pakaged frozen dishes she did not want to give us too often because they were bad for us. But that only made them more tasty to me because they had that sort of bad for you aura that makes everything better.
These gnocchi are with semolino, which is a polenta made of semolina (durum flour). The semolino is enriched with cheese and eggs, spread in a 1 inch layer and then cut into gnocchi, which are then baked in the oven until browned. You can only imagine how delicious they are!
So when it was time to settle on an Italian recipe for dumplings for World on a Plate, I decided to forgo the more well known dumpling recipes like gnocchi and ravioli and go for Roman Dumplings. Hope you enjoy them as much as I do!
#WorldOnAPlate: Roman Dumplings
- 7 oz. durum flour
- 3 and 1/4 cups milk
- 2 eggs
- 1/2 cup grated parmesan
- 2-3 tbsp butter
- Bring the milk to a simmer. Add 1 table spoon of the butter, a pinch of salt and a pinch of nutmeg.
- Stir the flour into the simmering milk using a whisk. Keep beating until the mixture thickens up and there are no lumps.
- Add half the cheese and stir it in.
- Add the eggs one at a time and mix until they are well incorporated.
- Line a cookie sheet with parchment paper and pour the semolino on top of it.
- Flatten the semolino into a 1/3 inch thick layer (you can use your hands for that) and let it cool down.
- Once the semolino has solidified, cut discs from the semolino.
- Butter up an oven dish and place the leftover semolino (what you could not cut into rounds) on the bottom. Sprinkle with grated parmesan and butter flakes.
- Arrange the gnocchi (the discs) in the oven dish into partially overlapping rows. Sprinkle with parmesan and butter flakes.
- At this point you can either place the oven dish into a 400F oven and cook it until the gnocchi are golden brown (abut 20 minutes) or place in the fridge (for up to 2 days) or the freezer (up to a month – maybe longer). When you are ready to eat the gnocchi, just cook them in the oven until they are warm throughout and golden brown.