Gnocchi alla Romana
Category: Side dish
Preparation:
- Put the milk, butter, salt and nutmeg in a pan, put it on the hob and bring to a boil at the highest setting.
- Slowly drizzle in the wheat semolina, stirring steadily. Allow to cook about 7 minute on low heat, continuing to stir steadily. Remove the pan with the semolina from the hob, add egg yolk and Parmesan and stir.
- Spread the mixture on an oiled table or cutting board about 1 cm thick, roll even with a rolling pin and allow to cool.
- Beat egg and brush the semolina mixture. Now, cut out circles about 5 cm diameter and place them in a oven-proof pan that has been coated with butter.
- Sprinkle with Parmesan and dribble with melted butter. Place the dish with the gnocchi bits on a rack in the oven and bake for about 20 minutes at 180°C using the hot air function.
- Add olive oil to a pan and heat slightly on the hob. Add the diced tomatoes, season with vinegar, salt and pepper and slowly sauté for about 5 minutes.
- Arrange the sautéed tomatoes on a small plate, place the gnocchi on top and garnish with fresh basil leaves.
Recipe for 10 servings:
Ingredients for durum wheat gnocchi
500 ml milk
1 tbsp. butter
Salt
Pinch of ground nutmeg
125 g medium-fine wheat semolina
1 egg yolk
30 g grated Parmesan cheese
1 egg for coating
2 tbsp. melted butter
4 tbsp. grated Parmesan cheese
Ingredients for braised tomatoes
2 tbsp. unprocessed olive oil
300 g tomatoes diced
½ tsp. apple cider vinegar
Salt
Pepper
Leaves of basil
Appliance: Oven & Hob
Function: Hot air
Temperature: 180 °C
Nutritional information
Carbohydrates 123 g
Protein 66 g
Fat 101 g
Calories / bread units
Recipe 1702 kcal
Portion 170 kcal
Portion 1,0 BU
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