About this recipe:Not to be confused with the traditional potato gnocchi, gnocchi alla romana are semolina dumplings, baked with cheese and butter. In this recipe, speck (Northern Italian bacon-style cured meat) is added to the mix, for a tastier version of this classical Roman dish.
1 litre milk
70g butter, divided
250g fine semolina
2 egg yolks
100g grated Grana Padano cheese, divided
50g grated Gruyere cheese
70g speck, pancetta or bacon, cubed
salt, to taste
nutmeg, to taste
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Method Prep:30min › Cook:20min › Ready in:50min
Heat the milk, 50g butter and pinch of salt in a saucepan over medium heat. When it starts to boil, whisk in semolina, mixing well to prevent lumps. Cook for 3 to 4 minutes, stirring often.
Remove from heat and add egg yolks, 80g grated Grana and 50g Gruyere cheese. Stir well.
Heat a non-stick frying pan; add speck, pancetta or bacon and cook until it starts to get crispy. Add to the semolina mix and stir well.
Lightly grease a marble working surface or a baking tray; spread the semolina mix out into a rectangle, about 1cm thick. Allow to cool.
Preheat oven to 180 C / Gas 4. Lightly grease a baking tray with some butter.
Once the semolina mix is cold, use a glass or a cookie cutter to stamp out disks of gnocchi. Place in the baking pan, one slightly overlapping the other.
Sprinkle with remaining grated Grana Padano cheese and dot with remaining butter.
Bake in preheated oven for 20 minutes or until it gets nicely crisp and golden. Serve.
You can easily prepare the gnocchi in advance, refrigerate or freeze and bake at the last minute.