Gnocchi alla Romana

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Back Home to Rome

Rated: 4 stars out of 5Rate itRead users' reviews (21)

RECIPE
COMMENTS & REVIEWS(21)

Cook Time:
12 min
Level:
Intermediate
Yield:
4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: 1 hr 0 min
Cook: 12 min
Total:: 1 hr 22 min

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Ingredients

3 cups low sodium chicken stock
3/4 cup semolina flour
1 teaspoon salt
1 large egg
3 tablespoons unsalted butter
1/3 cup freshly grated Parmesan
1/2 teaspoon freshly ground black pepper, optional

Directions

Lightly oil a small baking sheet. Whisk the stock, semolina flour, and salt in a heavy medium saucepan over medium-high heat until the mixture bubbles and is very thick, about 10 minutes. Beat the egg in a large bowl. Gradually beat the semolina mixture into the egg.

Transfer the gnocchi mixture to the prepared baking sheet, spreading it to form a 1/2-inch-thick layer. Cover and refrigerate until the gnocchi mixture is cold and firm, at least 1 hour.

Preheat the broiler. Generously butter a 10-inch-diameter gratin dish. Using a 2-inch-diameter cookie cutter, cut out rounds from the gnocchi mixture. Arrange the gnocchi in the prepared baking/gratin dish, overlapping slightly. Brush the remaining butter over the gnocchi. Sprinkle with the cheese, and pepper, if desired. Broil until the gnocchi are heated through and beginning to brown, about 6 minutes.

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Comments & Reviews

recipe Gnocchi alla Romana
Anonymous 08-16-2007
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yuck.
Rated: 2 stars out of 5

mush, mush, and more mush. i thought i'd try it despite the reviews. is it possible they completely missed on the amount of... flour to add? yuck.Read more
recipe Gnocchi alla Romana
Jennifer Syracuse, NY 06-24-2007
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Great Recipe
Rated: 5 stars out of 5

I love this recipe, both made the was Giada does, and also when breaded and fried. The result is a cripsy outside and a... creamy, almost silky inside.Read more
recipe Gnocchi alla Romana
Judith Woodbury, NJ 04-27-2007
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Simply Delicious
Rated: 5 stars out of 5

Simple to make and excellant. Light texture and they melt in your mouth. They pare well with many meats and sauces. Appeal... to everyone in the family from age 2 through 83.Read more
recipe Gnocchi alla Romana
V Norco, CA 10-22-2006
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salty
Rated: 2 stars out of 5

Very very very salty... the finished product was "mushy" and I even left them to chill for about 2 hours... they tasted good,... but salty. I served them with marinara and roman parsley.Read more
recipe Gnocchi alla Romana
Anonymous 10-01-2006
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My baby loved this!
Rated: 3 stars out of 5

I made this for my one year old and she loved it (very soft for her). It was easy to make, but I had problems with the... cookie cutter part. Even though I left it in the frige for more than 1 hour, it was not firm enough to cut out into shapes. Instead, I transferred it into a heart shaped baking dish and browned it as one shape. It came out great.Read more
recipe Gnocchi alla Romana
Anonymous 09-09-2006
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ONE OF THE WORST RECIPES EVER!!!
Rated: 1 stars out of 5

THE RECIPE WAS GROSS, THE MIXTURE STUCK TO THE POT, YOU DON'T COOK IT FOR 6 MINUTES, YOU NEED TO COOK IT FOR 20 MINUTES, THE... BOTTOM OF THE MIXTURE WAS MUSHY, AND IT TASTED LIKE CRAP! NO ONE SHOULD MAKE THIS RECIPE! ITS HORRIBLE!Read more