| Level: | Intermediate |
| Total: | 1 hr 22 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 12 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 1 hr 22 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 12 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 190 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 9 g |
| Cholesterol | 52 mg |
| Sodium | 383 mg |
| Serving Size | 1 of 6 servings |
| Calories | 190 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 9 g |
| Cholesterol | 52 mg |
| Sodium | 383 mg |
Reviews
Very good!
I just saw the show in which Giada made gnocchi alla romana . She did mention that it can be made with potatoes or with polenta as Christina A. makes them. I suspect that Giada’s version is Roman/Central Italian, while the potato and polenta versions are Northern Italian. A similar dish, panelle is made in Sicily with chickpea flour. That dish is usually fried, but I’m now tempted to broil my panelle to cut fat and calories.
I grew up in Northern Italy and I ate gnocchi alla romana many times. My mom used to make them with milk, egg yolks, and polenta. This is how I make them. I came across this recipe and I decided to try it out since chicken broth is suggested instead of milk. I was in the mood for trying something new. But it isn’t as good. I also had to modify the dosage of the semolina because it wasn’t enough and the consistency of the mixture was too soft.