Choose the print layout
Shopping ListRecipe: Semolina Gnocchi with Pecorino Romano
Ingredients for 4 people
Select what you need and print your shopping list!
- 2 cups semolina
- 4 cups milk
- 5 tablespoons butter
- 3 egg yolks
- Salt and pepper to taste
- Nutmeg to taste
- 1 cup Pecorino Romano cheese grated
- Extra virgin olive oil as needed
Le Ricette
Semolina Gnocchi with Pecorino Romano
di Academia Barilla
PREPARATION TIME
50 min
50 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
Tags
Ingredients for 4 people
2 cups semolina
4 cups milk
5 tablespoons butter
3 egg yolks
Salt and pepper to taste
Nutmeg to taste
1 cup Pecorino Romano cheese grated
Extra virgin olive oil as needed
Ingredients
Preparation 45 minutes preparation + 5 minutes cooking
In a pan over medium heat, bring milk, salt and pepper to a boil. Sprinkle in semolina, whisking to prevent lumps from forming. Set whisk aside and keep stirring with a wooden spoon. Cook semolina for 3-4 minutes until it no longer sticks to the side of the pan.
Remove from the heat and cool for about 2 minutes. Add egg yolks, a dash of nutmeg, 1/4 cup of grated Pecorino and combine well.
Spread mixture on an oiled baking sheet. Brush the surface with oil, cover with parchment paper and roll out with a rolling pin until 1/4 inch thick. Allow to cool.
Line a baking sheet with parchment paper. Using a round or drop-shaped cutter or a coffee cup and knife, cut out semolina rounds. Arrange the gnocchi on oiled baking sheet.
Sprinkle with remaining Pecorino and cook in a preheated 400°F oven for 5 minutes. Alternatively, heat some tomato sauce in a pan with a small amount of oil and a pinch of salt and pour over the gnocchi.
Wine pairing
Its savoriness is not excessive and is well-balanced by its other flavors. The dish is suitable for pairing with a greenish-yellow young white wine that has a fresh fruit bouquet, low in alcohol content, fairly mellow, fresh, with a tang of flavor. Lazio I.G.T Verdello
Chef's Tip
The nutmeg must be added to the mixture only off the heat to prevent loss of flavor and fragrance. The semolina must be poured into the boiling milk to prevent lumps. To prevent them from cooking, the egg yolks and cheese must be added to the mixture off the heat.
Let us inspire you
Other similar recipes
