Gnocchi a la Romaine

Recipe By:
Mercy
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  • Total Time 60 min Ico-add
  • Yield 4 Servings
  • Level Easy

This gnocchi a la romaine recipe bypasses the potatoes and builds the dough with semolina flour and cheese which makes it more like pasta and less like dumplings. Whatever you call it, it is a savory delight.
 

Ingredients

  • 2 cups milk
  • 4 tablespoons butter
  • Salt and black pepper to taste
  • Grated nutmeg to taste
  • 1 cup semolina flour
  • 1 egg yolk
  • 1 cup gruyere cheese, grated
  • 2/3 cup grated parmesan cheese
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Directions

  1. 1. Bring milk and half of the butter to a boil in a pot. Season with salt, pepper and nutmeg. Add the semolina all at once and let it simmer for 10 minutes, until the mixture becomes thick.
  2. 2. Remove from the heat and allow to cool for about five minutes. Stir in the egg yolk and half of the grated gruyere cheese.
  3. 3. Transfer the mixture to a sheet pan that has been prepared with cooking spray, or lined with wax paper. Spread the mixture out flat, about half an inch thick. Let cool to room temperature then refrigerate for about 20 minutes.
  4. 4. When mixture has set, use a glass to cut into round patties. Arrange the gnocchi in a buttered baking dish, then sprinkle remaining cheese and butter on top.
  5. 5. Bake at 400 degrees F for 10 minutes.
  6. 6. Serve with tomato sauce on the side.