Semolina dumplings with pecorino romano

A typical first course from Rome, of longstanding tradition, and particularly succulent. Certainly the oldest kind of “gnocchi” since it sees the use of hard wheat semolina.
50 min
0 Persone
50 min
INGREDIENTI: per 0 persone
  • ½ lb semolina
  • 4 cups milk
  • 2 ½ oz butter
  • 3 egg yolks
  • salt and pepper to taste
  • ⅛ oz nutmeg
  • 7 oz Pecorino cheese , grated
  • ⅜ oz thyme

Step 1

In a large casserole, bring the milk to the boil along with the salt and pepper. Drop the semolina into it in a shower, taking care to mix it in to avoid lumps forming. Leave to cook for some minutes.

Step 2

Once it has coagulated, when it begins to come away from the sides, remove from the heat, mix in the yolks and flavor with the nutmeg.

Step 3

At this point, add ¾ of the grated Pecorino and mix carefully.

Step 4

Blend in the butter, and roll out the dough on a surface greased with melted butter or oil.

Step 5

Lightly grease the surface of the dough and with the aid of a sheet of oven paper and a rolling pin, roll out the dough to a thickness of 0.2 inch. Leave the preparation to cool.

Step 6

With a teardrop-shaped pastry cutter, cut out the “gnocchi”, and then arrange them on a buttered baking sheet.

Step 7

Dust the dumplings with the remaining Pecorino and brown in the oven at 400°F for a few minutes. The gnocchi can be accompanied by a sauce made from fresh tomatoes.

First courses
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