Roman Gnocchi Light

Roman Gnocchi Light

ROMAN GNOCCHI LIGHT

This is a simple recipe, it’s inexpensive but really good! My daughter loves these gnocchi! This is much lighter than classical recipe, in fact the classical have butter, eggs and too much cheese. Gnocchi alla Romana is a typical italian recipe, from Rome (the capital of Italy). This dish can be prepared in advance so it’s easy and quick. Roman Gnocchi are tender inside with a thin crunchy crust.

Ingredients:

• 2 cups (250 gr.) semolina flour
• 4 1/2 cups (1 lt.) water
• 2 tablespoons extra virgin olive oil
• salt
• 2 oz. (50 gr.) parmesan cheese freshly grated

Method:

in a heavy bottomed saucepan, bring the water to a lightly simmer, then add salt and semolina flour then stir with a whisk to avoid lumps.
Cook for at least 5 minutes. The mixture should be like some mashed potatoes. Remove from heat add olive oil and 1 oz. parmesan and stir until all is well mixed.
Put the dough over a baking paper and roll to about 0.50 inches (1 cm).
Cut the dough in circles, I used a coffee cup with edges oiled with some extra virgin olive oil. If you choose, like me, the classic form you can re-knead what is left and roll out again to make other gnocchi.
Put a baking paper or oil into baking pan, add gnocchi and sprinkle some Parmesan, pour some oil on. Preheat the oven to 350/400°F gas 4 and bake about 30 minutes.