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# 63 • June 28 , 2015
It is typical dish of Lazio which is appreciated
worldwide for its delicate and appetizing taste . When we think of gnocchi (dumplings) we
usually think of the potato dumplings with a
round shape and cooked in boiling water. Instead Roman semolina gnocchi are prepared
with semolina flour cooked in milk, enriched
with Parmesan cheese, eggs and spices, and
then shaped as discs. The discs are placed in
a baking pan and gratin in the oven. Roman
semolina gnocchi are a tasty and inviting dish,
perfect on a cold and rainy autumn day. Gnocchi is considered a weekday dish. According to
the tradition roman semolina gnocchi are consumed in Rome on Thursday. In Lombardy, on
the other hand, potatoes gnocchi are enjoyed
on Friday.
GNOCCHI ALLA ROMANA
(ROMAN SEMOLINA GNOCCHI)
mixture. Remove from heat. Add the egg yolks
and Parmesan. Stir vigorously.
2. Grease a low sides baking pan and pour onto
the semolina mixture. Spread it out thin about 1
cm (1/2 in) with a wet knife.
3. Preheat the ove