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autumn 2010

Gnocchi alla romana is a very soft and kind dish, it is exactly the right thing to eat when you feel that if the whole world is turning against you and you wish you could be a child again and have your parents protection. In other words, it is perfect comfort food! - Recipe & Words courtesy of Ilva Beretta

  • Gnocci alla Romana
  • 250 grams / 8.8 oz of semolina flour
  • 1 litre (1000 ml)/4.22 cups of milk
  • 2 egg yolks
  • 100-200 ml / 0.42-0.85 cup of grated Parmesan cheese
  • a large knob of butter, melted
  • salt
  1. In a medium saucepan cook the milk and the semolina flour until it has thickened and become like porridge.
  2. Add the egg yolks, a pat of butter and salt and stir well.
  3. Pour out the whole batch out onto a flat surface, preferably lined with baking paper, and smooth and flatten it so that you have a large rectangle that is 1 cm high/thick.
  4. With a greased glass or a cookie cutter so that the semolina doesn't stick, cut out circles. You can also simply do it the easy way and cut squares with a knife.
  5. Put the semolina circles into a buttered oven-proof dish, sprinkle the cheese over and pour melted butter over the top of whole dish.
  6. Bake in a pre-heated oven 200°C (392°F) until it is golden.
  7. Serve warm.

Autumn 2010 Front Cover Table of Contents Bron's Thoughts Apples and Pears Apple, Carrot and Radish Salad Swede and Apple Soup with Ginger
Nutella and Pear Pinwheel Scones Devilled Apples and Pork Sausages Walnuts Roasted Tomato and Walnut Soup Desserts of the Earth Sticky Kumara and Date Pudding with Caramel sauce
Kumara and Toasted Coconut Lentils Ilva Beretta Gnocchi alla Romana Budino di Riso Cornish Pasties Thai Red Curried Fish Pasties
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