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Semolina Gnocchi with Pecorino Romano

di Academia Barilla

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Semolina Gnocchi with Pecorino Romano
50 minutes


First course

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

Preparation 45 minutes preparation + 5 minutes cooking
1. In a pan over medium heat, bring milk, salt and pepper to a boil

2. Sprinkle in semolina, whisking to prevent lumps from forming

3. Set whisk aside and keep stirring with a wooden spoon

4. Cook semolina for 3-4 minutes until it no longer sticks to the side of the pan

5. Remove from the heat and cool for about 2 minutes

6. Add egg yolks, a dash of nutmeg, 1/4 cup of grated Pecorino and combine well

7. Spread mixture on an oiled baking sheet

8. Brush the surface with oil, cover with parchment paper and roll out with a rolling pin until 1/4 inch thick

9. Allow to cool

10. Line a baking sheet with parchment paper

11. Using a round or drop-shaped cutter or a coffee cup and knife, cut out semolina rounds

12. Arrange the gnocchi on oiled baking sheet

13. Sprinkle with remaining Pecorino and cook in a preheated 400°F oven for 5 minutes

14. Alternatively, heat some tomato sauce in a pan with a small amount of oil and a pinch of salt and pour over the gnocchi