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Le Chaudron recipe
Gnocchi à la romaine
Baked semolina gnocchi Roman-style
⏱ 60 minServes 4Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 L (4¼ cups)whole milk
250 g (9 oz)fine semolina
150 g (5 oz)grated Parmesan
100 g (3½ oz)unsalted butter
3egg yolks
1 pinchgrated nutmeg
1 tspfine salt
1 tspfreshly ground pepper
- 1 L (4¼ cups) whole milk
- 250 g (9 oz) fine semolina
- 150 g (5 oz) grated Parmesan
- 100 g (3½ oz) unsalted butter
- 3 egg yolks
- 1 pinch grated nutmeg
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Bring the liter of milk to a simmer in the large heavy saucepan over medium heat. (Roman gnocchi are made with semolina, not potatoes.)
- Season with fleur de sel, plenty of pepper and the nutmeg.
- Pour in the semolina in a steady stream, whisking hard so no lumps form.
- Cook over low heat for 8 minutes, stirring constantly with a wooden spoon, until very thick and pulling away from the sides.
- Off the heat, quickly beat in 60 g (2 oz) of butter, half the Parmesan and the 3 egg yolks one at a time.
- Spread 2 cm (¾ in) thick on a parchment-lined sheet or dish, smooth with a wet spatula and chill for 2 hours until firm.
- Preheat the oven to 200 °C (400 °F) fan. Cut into 5 cm (2 in) rounds and arrange them overlapping like roof tiles in the buttered gratin dish.
- Sprinkle with the rest of the Parmesan and drizzle with melted butter. Bake for 20 minutes at 200 °C (400 °F) fan until golden and crisp.
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