Every time we went on holidays with my maternal grandmother, he was unanimously called to the Roman gnocchi. These are dumplings made from semolina (and not potato gnocchi as traditionals) that is served with a salad input. My grandmother always the star-shaped, I had no cookie cutters I have therefore cut diamond but the taste was intact. Here is his recipe!
Roman gnocchi with my grandmother
Serves 4 people
- 1/2l of milk
- 125g of semolina average
- 100grated gruyere
- salt, pepper, nutmeg
Boil the milk and pour in the semolina gradually, stirring constantly.
Cook over low heat until the semolina is quite thick. Remove from heat, add half the grated cheese and a little nutmeg. Add salt, pepper.
Spread the semolina on a floured board to a thickness of about 1cm by pressing with back of spoon to flatten it or cover with a sheet of baking paper and flatten with a rolling pin.
Cool, then cut with a knife, a glass or cookie cutters (forms to choose).
Arrange the gnocchi on a baking sheet lined with parchment paper. The sprinkle with remaining grated cheese.
Broil for about 10 minutes.
Serve hot with a green salad.
- Gnocchi dough can be prepared entirely the night before and kept refrigerated, it will be even easier to cut.
- You can replace the top grated cheese with Parmesan.