Time
0 min
Serving
4 persons
Calories
423
Not to be confused with the traditional potato gnocchi, gnocchi alla Romana are semolina dumplings, baked with cheese and butter. In this recipe, pancetta is added to the mix for a tastier version of this classical Roman dish.
Ingredients
- quart milk: 1 piece
- butter: 5 Tbsp (divided)
- salt: (to taste)
- ½ cups fine semolina flour: 1 piece
- egg yolks: 2 piece
- ¼ cups grated Grana Padano cheese: 1 piece (divided)
- Gruyère cheese: 0.33333 cup (grated)
- pancetta bacon: 1 pack (3 ounce pack, diced)
- pinch ground nutmeg: 1 piece (to taste)
Metric Conversion
Stages of cooking
-
Combine milk, 1/4 cup butter, and a pinch of salt in a saucepan; bring to a boil. Whisk semolina into boiling milk, mixing well to prevent lumps. Reduce heat and cook, stirring often, until thickened, 3 to 4 minutes. Remove saucepan from heat. Add egg yolks, 1 cup Grana Padano, and Gruyere cheese; stir well.
-
Heat a nonstick skillet over medium heat; cook and stir pancetta until crisp, 7 to 10 minutes. Stir pancetta into semolina mixture.
-
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with 1 1/2 teaspoon butter.
-
Spread semolina mixture onto 1 of the prepared baking sheets, about 1/2-inch thick. Allow to cool to room temperature, about 15 minutes.
-
Cut small disks out of cooled semolina using a juice glass or cookie cutter. Place the disks onto the other prepared baking sheet, slightly overlapping the disks. Sprinkle the remaining Grana Padano cheese over disks and dot with remaining 1 1/2 teaspoon butter.
-
Bake in the preheated oven until gnocchi are nicely crisp and golden, about 20 minutes.
