Gnocchi alla romana

Gnocchi alla romana

Put the milk in a pan on the heat, add a knob of butter, a big pinch of salt and nutmeg; when the milk boils, pour in the semolina Molino Riva, stirring vigorously with a whisk to avoid lumps. Cook the mixture over low heat for a few minutes, until the semolina thickens, then remove the pan from the heat and stir in the yolks and 80g of grated Parmesan cheese. Oil a large pan edges and low pour mixture leveling with the help of a wet knife, make a layer about 1 cm. Take a pan and imburratela. Preheat oven to 200°. As soon as the semolina has cooled, with the help of a glass, or a cutter round shape, cut out many discs with a diameter of approximately 5 cm, place them in the pan slightly overlapping discs. Once you have fixed all the disks in the pan, sprinkle the top with the Parmesan cheese, grated Gruyere. Melt the remaining butter and sprinkle for good preparation. Place the baking dish in the preheated oven and leave your gratin gnocchi alla romana for about 20-25 minutes, until it will form a beautiful golden crust.


15 min.
30 min.


semolina 250 grams; milk 1 liter; 100 grams butter; 2 egg yolks ; Parmesan 120 grams ;Swiss cheese 30 grams; salt to taste; nutmeg to taste

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