Gnocchi alla Romana
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 523.1
- Total Fat: 22.9 g
- Cholesterol: 208.9 mg
- Sodium: 854.9 mg
- Total Carbs: 58.3 g
- Dietary Fiber: 3.6 g
- Protein: 21.2 g
View full nutritional breakdown of Gnocchi alla Romana calories by ingredient
Introduction
adapted from the recipe from Super Natural Cooking. adapted from the recipe from Super Natural Cooking.Number of Servings: 8
Ingredients
-
5 1/2 cups milk
3/4 cup finely chopped dry-packed sun-dried tomatoes
3 cups semolina four
1/2 cup unsalted butter
1 cup freshly grated parmesan cheese
6 egg yolks
1 1/2 teaspoon fine grain sea salt
Directions
Preheat oven to 400F. Slather a 9x13-inch baking dish with butter.
Combine the milk and sun-dried tomatoes in a large sauce pan over medium heat, bring to a simmer, and simmer gently for 1 or 2 minutes, until the tomatoes have softened and rehydrated a bit.
Gradually stir in the semolina flour. Whisking to start, then switching to a sturdy spoon, mixing until it begins to pull away from the side of the pan; this just takes a minute or so. Remove the pan from the heat and quickly stir in 1/4 cup of butter, 3/4 cup of parmesan, the egg yolks and the salt. If you let the yolks sit in on the hot dough they will start to cook and set-up, so work them in quickly. Let cool for 10 minutes or until it is no longer tacky. It might take longer.
Put a layer of cold water on a large jelly roll pan or cookie sheet - more of a glaze than a puddle. With wet hands, turn the gnocchi dough on the damp pan and spread into a 3/4-inch thick slab. If it is still hot, let if finish cooling so it is no longer hot to the touch. Cut the dough into 1 1/2-inch circles or ovals with a cookie cutter. Gather up the scraps and repeat until all the dough has been used up. Using a spatula to lift each gnocchi into the prepared dish, slightly overlapping each circle on the previous one. Melt the remaining butter and drizzle over top. Sprinkle with the remaining parmesan and bake covered (with tin foil if you don't have a lid) for 25 minutes, the uncovered for another 25 minutes, or until golden brown.
Ladle a little tomato sauce (not included in this recipe) over each plate and serve.
Serving Size: 8 servings of approx. 5 gnocchi each
Number of Servings: 8
Recipe submitted by SparkPeople user CATCH23.
Combine the milk and sun-dried tomatoes in a large sauce pan over medium heat, bring to a simmer, and simmer gently for 1 or 2 minutes, until the tomatoes have softened and rehydrated a bit.
Gradually stir in the semolina flour. Whisking to start, then switching to a sturdy spoon, mixing until it begins to pull away from the side of the pan; this just takes a minute or so. Remove the pan from the heat and quickly stir in 1/4 cup of butter, 3/4 cup of parmesan, the egg yolks and the salt. If you let the yolks sit in on the hot dough they will start to cook and set-up, so work them in quickly. Let cool for 10 minutes or until it is no longer tacky. It might take longer.
Put a layer of cold water on a large jelly roll pan or cookie sheet - more of a glaze than a puddle. With wet hands, turn the gnocchi dough on the damp pan and spread into a 3/4-inch thick slab. If it is still hot, let if finish cooling so it is no longer hot to the touch. Cut the dough into 1 1/2-inch circles or ovals with a cookie cutter. Gather up the scraps and repeat until all the dough has been used up. Using a spatula to lift each gnocchi into the prepared dish, slightly overlapping each circle on the previous one. Melt the remaining butter and drizzle over top. Sprinkle with the remaining parmesan and bake covered (with tin foil if you don't have a lid) for 25 minutes, the uncovered for another 25 minutes, or until golden brown.
Ladle a little tomato sauce (not included in this recipe) over each plate and serve.
Serving Size: 8 servings of approx. 5 gnocchi each
Number of Servings: 8
Recipe submitted by SparkPeople user CATCH23.
