Gnocchi alla Romana Pasticciati
Category: Main Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 100g |
| Milk | 1 liter |
| Parmigiano Reggiano DOP | 120g |
| Nutmeg | to taste |
| Fine salt | to taste |
| Semolina | 250g |
| Egg yolks | 2 |
| Milk | 500ml |
| All-purpose flour | 40g |
| Butter | 40g |
| Fine salt | to taste |
| Nutmeg | to taste |
| Cooked ham | 15g |
| Parmigiano Reggiano DOP | 40g |
Instructions
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Preparing the Classic Gnocchi alla Romana:
Start by bringing the 1 liter of milk to a boil in a large saucepan. Add a pinch of fine salt and a dash of nutmeg to enhance the flavor. Once the milk reaches a boil, gradually stir in the semolina, ensuring that it’s poured in slowly to avoid clumping. Continue stirring constantly to avoid lumps, and let the semolina cook for about 5-7 minutes, until it thickens into a creamy consistency. -
-
Incorporating the Butter and Cheese:
Once the semolina mixture has thickened, add in the butter (100g) and continue stirring until it’s fully melted and incorporated. Next, add the grated Parmigiano Reggiano DOP (120g) and mix well until the cheese has melted into the mixture, creating a smooth and velvety texture. At this point, remove the pan from the heat. -
Adding the Egg Yolks:
Allow the mixture to cool slightly before adding the egg yolks (2). Stir vigorously to ensure the egg yolks are fully incorporated, creating a rich, creamy base for the gnocchi. Let this mixture cool completely before proceeding to the next steps. -
Preparing the Besciamella Sauce:
In a separate saucepan, prepare the béchamel sauce. Begin by melting the butter (40g) in a pan over medium heat. Once melted, whisk in the flour (40g) and cook for a minute or two to form a smooth roux. Gradually add the 500ml of milk while whisking continuously to prevent any lumps from forming. Bring the sauce to a simmer and continue to cook until it thickens. Season with a pinch of fine salt and nutmeg to taste. Set the béchamel aside once it reaches a creamy consistency. -
Assembling the Gnocchi alla Romana:
Preheat your oven to 200°C (390°F). Butter two round baking dishes, each approximately 20 cm in diameter. Once the semolina mixture has cooled, use a round cutter (such as a glass or a cookie cutter) to cut out circular shapes, approximately 5 cm in diameter. Arrange the discs in the prepared baking dishes, slightly overlapping each other in a circular pattern (about 4-5 discs per layer). -
Layering the Gnocchi:
Once the first layer of gnocchi discs is arranged in the baking dish, spread a layer of béchamel sauce over them. Sprinkle some of the cooked ham (15g), cut into small pieces, over the sauce. Then, sprinkle a generous amount of grated Parmigiano Reggiano DOP (40g) over the top. Repeat the process, layering the gnocchi, béchamel, ham, and cheese, until all the ingredients are used up. -
Baking the Gnocchi alla Romana:
Place the baking dishes in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbling. The gnocchi should be perfectly crisp on the edges and creamy in the middle. -
Serving:
Once the gnocchi are baked, remove them from the oven and let them cool for a few minutes before serving. These gnocchi alla romana pasticciati are best enjoyed hot, as the rich flavors of the semolina, béchamel, and melted cheese come together in a comforting, satisfying dish.
This dish is a luxurious take on the classic Gnocchi alla Romana, where layers of creamy béchamel, savory ham, and rich Parmigiano create a decadent meal that’s sure to impress. Serve it as a main course, or alongside a fresh salad for a delightful meal. Enjoy!
