Sugar-Free Gnocchi alla Romana
Indulge in a comforting classic with a healthy twist—Sugar-Free Gnocchi alla Romana! Perfectly creamy and golden, this Italian dish is crafted from rich semolina flour, a touch of nutmeg, and luscious egg yolks, combined to create melt-in-your-mouth rounds. Unlike traditional gnocchi, this baked marvel is sugar-free and features a velvety topping of Parmesan cheese with buttery richness, offering an indulgent experience without the guilt. The recipe includes simple yet sophisticated techniques, from simmering the milk to layering the gnocchi rounds for a beautifully crisp finish. Ideal as a main dish or a side, this versatile meal is perfect for family dinners, gluten-sensitive diets, or anyone seeking wholesome culinary bliss. Ready in under 90 minutes, Sugar-Free Gnocchi alla Romana is sure to become a staple in your repertoire!
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Recipe Information
Ingredients
- 250 grams Semolina flour
- 1 liter Whole milk
- 100 grams Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Nutmeg
- 100 grams Parmesan cheese, grated
- 2 large Egg yolks
Instructions
Bring the whole milk to a gentle simmer in a medium saucepan over medium heat, stirring occasionally to prevent scorching.
Add salt and nutmeg to the milk and stir well.
Gradually whisk in the semolina flour, ensuring no lumps form, and continue stirring with a wooden spoon until the mixture thickens. This should take about 8-10 minutes.
Remove the semolina mixture from the heat and add in 50 grams of butter, grated Parmesan cheese (reserve about 20 grams for topping), and the egg yolks. Mix well until everything is fully incorporated.
Spread the semolina dough onto a parchment-lined baking sheet to a thickness of about 1 cm. Let it cool completely, which will take about 30 minutes.
Preheat your oven to 180°C (350°F) while the semolina mixture is cooling.
Once cooled, cut the dough into small circles using a cookie cutter or the rim of a glass (approximately 5 cm in diameter).
Lightly butter a baking dish and layer the semolina circles, slightly overlapping them.
Melt the remaining 50 grams of butter and drizzle over the layered gnocchi.
Sprinkle the remaining grated Parmesan evenly over the top.
Bake in the preheated oven for 25-30 minutes until golden and bubbling.
Serve hot, garnished with extra Parmesan if desired.
Nutrition Facts
Calories |
2774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 93.0 g | 465% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 4485 mg | 195% | |
| Total Carbohydrate | 229.5 g | 83% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 50.9 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 12.3 mcg | 61% | |
| Calcium | 2480 mg | 191% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2074 mg | 44% | |
*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.
