Thursday gnocchi, Friday fish and Saturday tripe! The gnocchi I’m an ancient first course, prepared with the most varied flours and spread all over the world, even in different forms. As Roman tradition dictates, these represent the classic Thursday dish, probably placed in the middle of the week to compensate for the lightness of the following day’s meal… an arcane custom that is still carried out today by the most nostalgic Roman citizens. Today we have chosen to offer you a typical Lazio recipe: Roman gnocchi, made with the semolinaperfect for both sweet recipes, such as sweet semolinaor the Migliaccio that salty, like i canad them! Succulent discs of semolina characterized by a golden crust, made so fragrant thanks to the addition of butter and pecorino! Sure, in Rome, the right day to prepare them is Thursday but, once you try them, you’ll fall in love with them so much that every day will be the right one to bring these Roman-style gnocchi to the table! The secret? Serve them still steaming to find out!
Here are two other versions that you cannot give up:
Read the recipe in English
To prepare the Roman gnocchi, put the milk in a saucepan on the heat together with 30 g of butter, then add the salt 2 and a pinch of nutmeg. As soon as it starts to boil, pour in the semolina 3stirring vigorously with a whisk, to avoid the formation of lumps.
Cook the mixture over low heat for a few minutes, until it thickens 4. When the mixture begins to detach on the bottom, remove the pan from the heat and add the 2 egg yolks 5stirring this time with a wooden spoon 6.
Also add the Parmesan in several stages 7 and mix gradually, until everything is incorporated 8. At this point, pour half of the still hot dough onto a sheet of parchment paper 9.
Give it a cylindrical shape with your hands 10. In order not to burn yourself too much, you can run your hands under cold water. Once you have a uniform cylinder, wrap it in parchment paper 11. Repeat the same operation for the second half of the dough kept aside and put the 2 rolls back 12 in the refrigerator for at least an hour.
Once cooled you will obtain a compact dough and with a knife you will be able to obtain perfect discs, about 1 cm thick 13. To make cutting easier, we recommend moistening the blade with water. Once you have obtained about 40 pieces, arrange them on a previously buttered pan 14 and sprinkle them with melted butter (about 70 g), but not hot 15.
Sprinkle the surface with Roman Pecorino 16 and cook in a preheated static oven at 200° for 20-25 minutes (if you use the convection oven at 180° for 15 minutes). Then activate the grill function and let them brown for 4-5 minutes. Once ready 17 serve your gnocchi alla romana piping hot 18!
