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
4 People
50 min
INGREDIENTS for 4 people

8.8 oz semolina
one litre/2 pt milk
2.5 oz butter
3 egg yolks
salt and pepper to taste
0.1 oz nutmeg
7 oz Grated Roman Pecorino cheese
0.35 oz thyme


In a large pot, bring the milk, salt and pepper to a boil. Then sprinkle the semolina in, taking care to stir to prevent lumps from forming. Let it cook for a few minutes.


Once it has solidified, when it no longer sticks to the sides of the pot, wait 1 minute and add the yolks, and lastly, season with nutmeg.


Then add 3/4 of the grated pecorino and mix well.


Add the butter and roll out the dough on a surface greased with melted butter or oil.


Slightly grease the surface of the dough and using a sheet of parchment paper and a rolling pin, roll out the dough to a thickness of 0.5 cm. Let the dough cool.


Using a drop-shaped pasta cutter, cut the gnocchi and place them on a buttered sheet.


Sprinkle the gnocchi with the remaining pecorino cheese and broil them in the oven at 200°C/390°F for a few minutes. The gnocchi can also be served with fresh tomato sauce.


The Chef’s Tips

The nutmeg must not be added to the mixture while it is cooking, to avoid losing its aroma and fragrance. The semolina must be poured into boiling milk, to prevent lumps from forming. The egg yolks and the cheese must not be added to the mixture while it is cooking, to prevent them from cooking as well.

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