Gnocchi the Roman way
73 - 4 порции
Gnocchi alla Romana. Simple Italian dish of Roman origin. Earlier it was made from the remnants of stale bread, nowadays use semolina. Also add the Parmesan, eggs and butter.
Ingredients for Gnocchi the Roman way
Step by step instruction of cooking Gnocchi the Roman way
Milk bring to the boil, reduce the heat to minimum and add the semolina, whisking continuously. Cook the oatmeal, stirring occasionally, 8-10 minutes (porridge will be very thick).
Then remove from heat, add 4 tbsp. softened butter and 1/2 stack. The Parmesan, then the egg yolks, mix thoroughly. Add salt to taste.
Table or sheet of baking paper slightly wet. Put in it "porridge" and with the help of a spatula, flatten to a thickness of approximately 1 cm and Leave for 40 minutes to dry and slightly hardened.
Preheat the oven to 220 gr. Form for baking grease.
Cut out circles of dough.
On the bottom of the form lay out cropping. Drizzle with melted butter and sprinkle with Parmesan. Top scales lay circles, again sprinkle with butter and sprinkle with Parmesan. Continue until you run out of ingredients. In my experience I would say that the less layers, the better.
Minut bake for 15-20 until Golden brown.
Serve sprinkled with Parmesan cheese.