‘Roman-style’ gnocchi Posted on 7th March 2018

INGREDIENTS :
(for 4-5 people)
1 l whole milk
250 g semolina
1 tsp whole sea salt
50 g butter
white pepper, to taste
cinnamon, to taste
60 g Parmesan cheese
20 g Pecorino romano cheese
2 egg yolks
1 onion
1 garlic clove
1 bay leaf
FOR THE DRESSING:
150 g Gorgonzola Piccante
Parmesan cheese, to taste
100 g butter
GORGONZOLA PICCANTE PDO First courses
‘Roman-style’ gnocchi with Gorgonzola Piccante | step 1 |
by Monica Venditto and Loretta Cavallaro
 

METHOD :
Peel the onion and cut into quarters; bring the milk to
the boil, remove from the heat and leave the onion, the
unpeeled clove of garlic and the bay leaf to infuse in
a covered pan for an hour, then filter the milk. Bring
the milk almost to the boil again, add the diced butter
and the tsp of salt, and then slowly sprinkle over
the semolina. Whisk until the mixture thickens. Add
a pinch of cinnamon and white pepper and whisk
briskly, cooking over a low heat for approximately
fifteen minutes. This step is important as it allows
the mixture to dry, creating firmer gnocchi. Remove
from the heat, add the Parmesan and the Pecorino
cheese and leave to cool down slightly; melt the two
egg yolks in a tablespoon of warm milk and add them
to the mixture, with a bottom-up movement to avoid
the mixture becoming rubbery and to make it lighter.
Prepare two sheets of baking paper, pour the mixture
onto the first sheet and cover it with the second. Using
a rolling pin, apply slight pressure and roll out the
mixture to a thickness of approximately 2 cm. Leave
to cool for approximately one hour.With a pastry
cutter measuring 4-5 cm in diameter, cut out semolina
medallions, immersing the pastry cutter in cold water
each time, if necessary. Knead the dough shapes by
using your hands to fold them in between the two sheets
of baking paper. Use the dough cutter again to cut
out more gnocchi. Heat the oven to 200°C, grease an
ovenproof dish and arrange the gnocchi on top, slightly
overlapping them. Sprinkle with Parmesan cheese, a few
pieces of butter and a generous quantity of Gorgonzola
Piccante flakes. Place the gnocchi in the oven and bake
for 15 minutes, until they become light golden brown in
colour. Leave to stand for a few minutes before serving.
They’re even more tasty when eaten hot.