Recipe With Semolina Flour

Gnocchi Alla Romana (Semolina Gnocchi) A Beautiful …

WebMar 9, 2018 · Gnocchi Alla Romana made with semolina flour, parmesan cheese, milk, and butter. A delicious, cheesy, and traditional Italian side …

1. Heat the milk in a large saucepan over medium-high heat until tiny bubbles start to form around the edges of the pan and the liquid is just short of boiling.
2. Reduce the heat to low and slowly add the semolina flour in a thin steady stream with one hand as you stir the mixture steadily with a large stiff whisk. Cook the mixture for roughly 15 to 20 minutes total, or until it becomes very thick and begins to pull away from the sides of the pan. It will be very loose for the first few minutes and will thicken to the consistency of a loose pudding within about 5 minutes. Once the mixture is thick enough that it becomes difficult to continue whisking, switch to a wooden spoon. Continue stirring with a wooden spoon, scraping the sides of the pan as well, until the mixture begins to form a loose-ish mass and begins to pull away from the sides (approximately 15 to 20 minutes of total cook time ). Remove from the heat. Allow the mixture to cool for a minute or two.
3. Stir in ⅔ of the grated parmesan cheeses, 2 tablespoons (30 g) unsalted butter, and kosher salt. Season to taste, adding more salt and freshly ground pepper as needed. Once the mixture has cooled just slightly, add the egg yolks and mix rapidly with a wooden spoon until fully incorporated.
4. Moisten a half sheet pan with cold water over a sink and allow the excess water to drip off the pan. Spoon the hot semolina mixture onto the moistened sheet pan, spreading it with an offset spatula into an even layer until it is just under ½-inch thick. Let cool for 30 to 40 minutes.

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