Roman-Style Gnocchi Recipe

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Roman-Style Gnocchi
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Ingredients
8
Count
Nutrition
320
Calories
Total time
52
Minutes
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Ingredients:

Directions:

  1. Line a cookie sheet with aluminum foil and set aside.
  2. Heat the olive oil in a deep saucepan over medium heat. Once the oil is warm (not hot), add the garlic.
  3. When the garlic begins to get golden around the edges, about 2 minutes, stir in all of the milk and the salt.
  4. Bring the milk to a gentle simmer, stirring often to avoid a skin forming on the surface of the milk and to avoid scorching on the bottom.
  5. When the milk begins to lightly simmer, gradually stir in the semolina flour. Keep stirring and folding the mixture for about 3 minutes, until it begins to pull away from the sides of the saucepan.
  6. Add the melted butter and keep folding until all of the butter is incorporated into the semolina.
  7. When all of the butter has been absorbed, turn off the heat.
  8. Even out the surface of the semolina mixture with a flat, spatula and immediately add the egg yolk and the cheese, working quickly to spread the yolk over the entire surface of the semolina and then folding the yolk into the semolina. This must be done very quickly as you want to fold the mixture in on itself before the yolk has a chance to begin cooking.
  9. Once the yolk has been incorporated, add the Parmesan and continue alternating between stirring and folding the mixture until everything is blended together in a nice, dough-like mass.
  10. Turn mixture out onto the prepared cookie sheet and flatten the dough with the same spatula you used before, until it's about 3/8-inch thick (you can go to a 1/2-inch if you want a heartier gnocchi, it will just take a bit longer to cook).
  11. Set the cookie sheet aside and allow the gnocchi 'dough' to cool at room temperature until firm enough to handle, approximately 45 minutes.
  12. Cut the gnocchi into whatever shape or size you would like (at the restaurant we cut the gnocchi into rectangular 'fingers', but you can be creative and use a biscuit cutter or juice glass to make round gnocchi).
  13. Traditionally, Roman gnocchi are layered in a buttered dish and baked in the oven for 17 to 18 minutes at 425 degrees F. At 13 Gypsies we sear the gnocchi in a hot pan to form a crust of 'grilled' cheese while keeping the center moist and tender. Top with your favorite sauce and enjoy!
  14. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 319.67 Kcal (1338 kJ)
Calories from fat 155 Kcal
% Daily Value*
Total Fat 17.22g 26%
Cholesterol 56.07mg 19%
Sodium 516.27mg 22%
Potassium 201.98mg 4%
Total Carbs 28.12g 9%
Sugars 5.67g 23%
Dietary Fiber 1.43g 6%
Protein 13.51g 27%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 4%
Iron 0.3mg 1%
Calcium 307.3mg 31%
Amount Per 100 g
Calories 166.26 Kcal (696 kJ)
Calories from fat 80.62 Kcal
% Daily Value*
Total Fat 8.96g 26%
Cholesterol 29.16mg 19%
Sodium 268.51mg 22%
Potassium 105.05mg 4%
Total Carbs 14.63g 9%
Sugars 2.95g 23%
Dietary Fiber 0.74g 6%
Protein 7.03g 27%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 4%
Iron 0.1mg 1%
Calcium 159.8mg 31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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