Low Fat Gnocchi alla Romana
Indulge in the comforting flavors of **Low Fat Gnocchi alla Romana**, a lighter take on the classic Roman-style semolina dumplings. This recipe uses **skim milk** and **low-fat mozzarella** to craft a creamy yet guilt-free dish, while a touch of **nutmeg** adds warmth and depth to the flavor. The golden-baked semolina rounds, layered with a generous sprinkle of **Parmesan and mozzarella**, are irresistibly crisp on the outside and tender within. With just 15 minutes of prep and a short chill, this lighter version of a traditional favorite is perfect for a cozy dinner or an elegant side dish. Serve it warm with a crack of freshly ground **black pepper** for a wholesome, cheese-filled experience that delights without the extra calories.
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Recipe Information
Ingredients
- 800 ml skim milk
- 150 g semolina flour
- 1 tsp salt
- 0.5 tsp nutmeg
- 2 egg yolks
- 40 g grated Parmesan cheese
- 50 g grated low-fat mozzarella cheese
- 15 g unsalted butter
- 0.25 tsp black pepper
Instructions
In a saucepan, heat the skim milk over medium heat until it begins to steam but not boil. Stir in the salt and nutmeg.
Slowly add the semolina flour to the milk, whisking constantly to prevent lumps from forming. Continue cooking the mixture for about 8 minutes, or until it thickens and begins to pull away from the sides of the pan.
Remove the saucepan from the heat and allow the mixture to cool slightly, about 5 minutes. Then, stir in the egg yolks, 30g of Parmesan cheese, and 25g of the low-fat mozzarella cheese until well combined.
Line a baking sheet with parchment paper. Spread the semolina mixture onto the sheet in an even layer about 1cm thick. Cover it with plastic wrap and refrigerate for at least 30 minutes until it is firm.
Preheat the oven to 200°C (390°F). Use a round cookie cutter (about 5cm in diameter) to cut out circles from the chilled semolina mixture.
Arrange the circles slightly overlapping in a greased ovenproof dish. Melt the butter and drizzle it over the gnocchi. Sprinkle the remaining Parmesan cheese and mozzarella cheese evenly over the top.
Bake the gnocchi in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbling.
Remove from the oven, let it cool slightly, and season with black pepper before serving.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 3756 mg | 163% | |
| Total Carbohydrate | 152.5 g | 55% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 44.3 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 1965 mg | 151% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1744 mg | 37% | |
*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.
