Gluten-Free Gnocchi alla Romana
Indulge in the decadent flavors of Gluten-Free Gnocchi alla Romana, a scrumptious twist on the classic Roman recipe that’s perfect for those avoiding gluten. This dish transforms creamy gluten-free semolina flour, rich whole milk, and nutty Parmesan cheese into velvety rounds of gnocchi, baked to bubbly, golden perfection. Enhanced with a hint of nutmeg and black pepper, and topped with butter and extra Parmesan, every bite is a harmonious blend of crisp and creamy textures. Ready in under an hour, this baked Italian favorite is ideal for a cozy family dinner or a delightful addition to your entertaining menu. Serve it alongside a fresh green salad or roasted vegetables for a complete gluten-free feast.
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Recipe Information
Ingredients
- 150 g Gluten-free semolina flour
- 500 ml Whole milk
- 60 g Unsalted butter
- 100 g Parmesan cheese, grated
- 2 large Egg yolks
- 0.25 tsp Nutmeg, grated
- 1 tsp Salt
- 0.25 tsp Black pepper
- 50 g Extra Parmesan cheese for topping
- 20 g Butter for greasing and topping
Instructions
In a medium saucepan, heat the milk over medium heat until it begins to simmer.
Reduce heat to low and gradually add the gluten-free semolina flour, whisking continuously to prevent lumps.
Add 60g of unsalted butter, salt, and grated nutmeg to the mixture. Continue to stir until the mixture thickens and pulls away from the sides of the pan, taking about 5-6 minutes.
Remove the saucepan from heat and stir in the egg yolks, mixing thoroughly until well incorporated.
Stir in 100g of grated Parmesan cheese, ensuring it is fully melted and blended.
Spread the mixture onto a greased baking sheet or parchment-lined surface, smoothing it to about 1.5 cm thickness. Allow it to cool completely.
Preheat the oven to 200°C (392°F).
Using a round cookie cutter or the rim of a glass (approximately 5 cm diameter), cut out circles from the cooled semolina mixture.
Grease a baking dish with butter and arrange the gnocchi rounds slightly overlapping in the dish.
Sprinkle the top with extra Parmesan cheese and dot with the remaining 20g of butter.
Bake in the preheated oven for 15-20 minutes or until the top is golden brown and bubbling.
Let it cool slightly before serving. Enjoy your gluten-free Gnocchi alla Romana!
Nutrition Facts
Calories |
2162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.9 g | 179% | |
| Saturated Fat | 82.7 g | 414% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 5178 mg | 225% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 25.8 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 2380 mg | 183% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1047 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
