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Grana Padano<\/span>Gnocchi<\/span><\/div>[\/et_pb_code][et_pb_post_title meta=”off” featured_image=”off” _builder_version=”4.19.4″ _module_preset=”default” title_level=”h2″ title_font=”Merriweather||||||||” title_text_color=”#000000″ title_font_size=”56px” title_font_size_tablet=”56px” title_font_size_phone=”36px” title_font_size_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”recipe_display” _builder_version=”4.19.2″ _module_preset=”default” custom_padding=”11px||4px|||” global_colors_info=”{}”][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” min_height=”40px” custom_padding=”1px||0px|||” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Difficulty” _builder_version=”4.19.2″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfZGlmZmljdWx0eSIsInNldHRpbmdzIjp7ImJlZm9yZSI6IjxpbWcgc3JjPVwiL3dwLWNvbnRlbnQvdXBsb2Fkcy8yMDIyLzExL0dyb3VwLTM5My5zdmdcIj4iLCJhZnRlciI6IiIsImVuYWJsZV9odG1sIjoib2ZmIn19@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Persons” _builder_version=”4.19.4″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfU2VydmVzIiwic2V0dGluZ3MiOnsiYmVmb3JlIjoiPGltZyBzcmM9XCIvd3AtY29udGVudC91cGxvYWRzLzIwMjIvMTEvR3JvdXAtMzgyLnN2Z1wiPiIsImFmdGVyIjoiIiwiZW5hYmxlX2h0bWwiOiJvZmYifX0=@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Duration” _builder_version=”4.19.4″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfZHVyYXRpb24iLCJzZXR0aW5ncyI6eyJiZWZvcmUiOiJbdGltZV9pbWddIiwiYWZ0ZXIiOiIiLCJlbmFibGVfaHRtbCI6Im9mZiJ9fQ==@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”ingredient_sec” _builder_version=”4.19.2″ _module_preset=”default” custom_margin=”-6px|||||” custom_padding=”4px|||||” global_colors_info=”{}”][et_pb_row _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” locked=”off” global_colors_info=”{}”]<\/p>\nGnocchi alla Romana (Roman-style semolina gnocchi) are a great classic of Italian cuisine, one of those recipes loved for their simplicity and distinctive flavour. This traditional dish from the Lazio region is prepared with just a few ingredients: semolina, milk, butter, Grana Padano DOP, and eggs. Perfect for a Sunday lunch or a sociable dinner, these semolina gnocchi stand out for their soft consistency and deliciously golden taste. Here\u2019s how to prepare them quickly and easily! Let’s look at the steps and ingredients together for Gnocchi alla Romana, the traditional Lazio recipe. Our version uses Grana Padano DOP both in the mixture and as a final touch \u2013 let’s get cooking straight away!<\/h4>\n
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Ingredients and recipe steps<\/h2>\n
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Roman Gnocchi Recipe with Grana Padano DOP.<\/strong>
We’re going to look at how to prepare Gnocchi alla Romana, starting with the ingredients. A little hint: we could also call them ‘semolina gnocchi’ \u2013 do you know why?<\/h4>\nIngredients for 4 people:<\/strong>
250g semolina
1 litre whole milk
100g Grana Padano DOP, grated
50g butter
2 egg yolks
Salt (to taste)
Pepper (to taste)
Nutmeg (to taste)<\/h4>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”|700|||||||” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Preparation<\/h2>\n
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STEP 1<\/p>\n
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In a saucepan, heat the milk with a pinch of salt, pepper, and a grating of nutmeg. When the milk is just about to boil (or comes to a gentle simmer), pour in the semolina slowly (literally, “like rain”), stirring continuously with a whisk to prevent the formation of lumps.<\/h4>\n
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STEP 2<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Step Description” _builder_version=”4.27.4″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”-20px||46px|||” custom_padding=”0px||||false|false” global_colors_info=”{}”]<\/p>\n
Cook over a low heat for about 10 minutes until you get a thick cream. Remove from the heat and stir in 50g of the Grana Padano DOP, 30g of the butter, and the egg yolks, continuing to mix.<\/h4>\n
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STEP 3<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Step Description” _builder_version=”4.27.4″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”-20px||46px||false|false” custom_padding=”2px||||false|false” global_colors_info=”{}”]<\/p>\n
Spread the mixture onto a lightly oiled surface, forming an even layer about 1 cm thick.Allow to cool completely.<\/h4>\n
[\/et_pb_text][et_pb_text module_class=”recipe_single_button” _builder_version=”4.21.0″ _module_preset=”default” text_font=”Merriweather||on||||||” text_text_color=”#000000″ text_font_size=”26px” background_color=”gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d” transform_scale=”90%|90%” text_orientation=”center” width=”15%” width_tablet=”24%” width_phone=”25%” width_last_edited=”on|phone” custom_margin=”0px||20px|-10px|false|false” custom_padding=”15px|20px|15px|20px|false|false” border_radii=”on|50px|50px|50px|50px” border_style_all=”none” locked=”off” global_colors_info=”{%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22background_color%22,%22background_color%22,%22background_color%22,%22background_color%22%93}”]<\/p>\n
STEP 4<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Step Description” _builder_version=”4.27.4″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”-20px||-2px|||” custom_padding=”2px||||false|false” global_colors_info=”{}”]<\/p>\n
Using a pastry cutter (or a glass), cut out discs from the mixture.Arrange them, slightly overlapping and staggered, in a buttered oven dish (or baking dish).<\/h4>\n
<\/p>\n
[\/et_pb_text][et_pb_text module_class=”recipe_single_button” _builder_version=”4.27.4″ _module_preset=”default” text_font=”Merriweather||on||||||” text_text_color=”#000000″ text_font_size=”26px” background_color=”gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d” transform_scale=”90%|90%” text_orientation=”center” width=”15%” width_tablet=”24%” width_phone=”25%” width_last_edited=”on|phone” custom_margin=”0px||20px|-10px|false|false” custom_padding=”15px|20px|15px|20px|false|false” border_radii=”on|50px|50px|50px|50px” border_style_all=”none” locked=”off” global_colors_info=”{%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22background_color%22,%22background_color%22,%22background_color%22,%22background_color%22%93}”]<\/p>\n
STEP 5<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Step Description” _builder_version=”4.27.4″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”-20px||-2px|||” custom_padding=”2px||||false|false” global_colors_info=”{}”]<\/p>\n
Sprinkle with the remaining Grana Padano DOP and melted butter. Bake in the oven at $200 for about 20 minutes, or until the surface is golden brown.<\/h4>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
Tips and Suggestions<\/h2>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
Now that you know all the steps for the Gnocchi alla Romana recipe, it’s time to discover interesting facts and a few tips on how to adapt the Gnocchi alla Romana recipe.<\/h4>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Who invented Gnocchi alla Romana?<\/h3>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
Gnocchi alla Romana have ancient origins, dating back to popular Lazio cuisine, where semolina was an economical and nutritious ingredient.<\/h4>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
What can be used instead of semolina?<\/h3>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
If you don’t have semolina, you can experiment with similar flours, such as polenta. However, the result will be different.<\/h4>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
How many calories are in Gnocchi alla Romana?<\/h3>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
A serving of Gnocchi alla Romana contains approximately 350-400 kcal, depending on the amount of butter and cheese used.<\/h4>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
How long does it take to cook the gnocchi?<\/h3>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Baking Gnocchi alla Romana in the oven requires about 20 minutes.<\/h4>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
What should I eat with Gnocchi alla Romana?<\/h3>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
Gnocchi alla Romana pair perfectly with gratinated vegetable side dishes, such as spinach or courgettes (zucchini).<\/h4>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”related_product_wrapper ricette_main_sec” _builder_version=”4.20.1″ _module_preset=”default” background_color=”#FFFFFF” global_colors_info=”{}”][et_pb_row _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” custom_padding=”||23px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” header_2_font=”Merriweather|700|||||||” header_2_text_align=”center” header_2_text_color=”#000000″ header_2_font_size=”56px” header_2_line_height=”97px” global_colors_info=”{}”]<\/p>\n
Related recipes<\/h2>\n
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