SARDINIAN GNOCCHI
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield about 1 pound
Number Of Ingredients 4
Steps:
- In a large bowl, combine the semolina and 00 flours and form a well. Add the water and salt to the center of the well. Using a fork, slowly start to incorporate the flour into the water to form a rough dough. Add a teaspoon of water if the dough is too dry or a dusting of flour if it is too wet.
- Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 8 to 10 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour.
- Cut the dough into 6 pieces. Roll a piece into a 1/3-inch-thick rope. Cut the rope into 1/3-inch pieces. Press one piece of dough firmly with your thumb against a gnocchi board or the back tines of a fork, rolling the dough as you pull it along to create a shell shape. Continue with the remaining dough, dusting the pasta with 00 flour as needed to prevent sticking.
GNOCCHI ROMAINE ( SEMOLINA)
Make and share this Gnocchi Romaine ( Semolina) recipe from Food.com.
Provided by Wild Thyme Flour
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the semolina, salt and milk, place in a thick bottomed pan and stirring continously bring to the boil and simmer 5- 10 minutes until thick.
- Remove from heat, season , add the egg yolk, cheese and butter. Mix.
- while still hot, pour in a buttered tray 1 cm deep .
- When cold, cut rounds with a 5 cm round cutter.
- Place the remainind gnocchi pieces on the bottom of a buttered earthenware dish and arrange the neat rounds on top.
- Sprinkle more cheese on the gnocchi and grill the top until lightly brown.
- Serve with a nice drizzle of tomato sauce round the gnocchi.
Nutrition Facts : Calories 251.9, Fat 12.6, SaturatedFat 7.5, Cholesterol 83.1, Sodium 483.9, Carbohydrate 24.3, Fiber 1, Sugar 0.1, Protein 10.2
ROMAN STYLE BAKED SEMOLINA GNOCCHI
Provided by Florence Fabricant
Categories dinner, project, main course
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a 3- to 4-quart saucepan, combine milk, nutmeg, salt and 4 tablespoons butter. Bring just to a boil, lower heat to medium and immediately start adding semolina in a thin stream, whisking constantly. Keep whisking to make a smooth mixture. Reduce heat to very low and cook, stirring, about 15 minutes. Remove from heat. Stir in half the cheese and the egg yolks.
- Use some of the oil to grease a baking sheet. Spread hot dough on baking sheet to a thickness of 1/2 inch. Cover with plastic wrap. Refrigerate until very cold, 4 hours or overnight.
- Heat remaining oil in a saucepan, add garlic and onion, cook until soft and add tomatoes. Simmer gently about 10 minutes. Season with salt and pepper and set aside.
- Preheat oven to 450 degrees. Use a little remaining butter to grease a shallow baking dish about 9 by 13 inches. Use a 2- to 3-inch round cookie cutter or a glass to cut disks of chilled dough. Keep dipping cutter in cold water to prevent sticking. Lift disks off baking sheet and arrange, slightly overlapping, in baking dish. Scraps can be kneaded briefly and smoothed out to allow for a few additional disks. Sprinkle disks in dish with remaining cheese and dot with remaining butter. Bake about 15 minutes, until lightly browned.
- Gently reheat sauce. Serve gnocchi with some sauce alongside each portion.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 28 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 14 grams, Sodium 716 milligrams, Sugar 10 grams, TransFat 0 grams
PARMESAN-CRUSTED SEMOLINA GNOCCHI
Categories Milk/Cream Side Bake Vegetarian Parmesan Semolina Healthy Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Whisk together semolina, milk, and salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking frequently. Reduce heat to low and cook, stirring frequently, until very stiff, 8 to 10 minutes. Spread mixture in a lightly oiled 8-inch square nonstick baking pan and chill, uncovered, until very firm, about 30 minutes.
- Preheat oven to 450°F.
- Unmold semolina mixture by inverting pan over a cutting board and rapping pan sharply on board to release mixture. Cut mixture into 16 squares.
- Lightly brush 4 (4-ounce) gratin dishes or 1 (13- by 9-inch) baking dish with melted butter and overlap gnocchi in dishes or dish. Brush gnocchi with remaining butter and sprinkle with cheese. If using gratin dishes, transfer to a shallow baking pan. Bake in middle of oven until cheese is golden around edges, about 15 minutes. Cool in dishes or dish on a rack 5 minutes before serving.
- *Available at Italian markets, natural foods stores, and some supermarkets.
ROMAN-STYLE SEMOLINA GNOCCHI
If you think all gnocchi are potato-based bite-sized dumplings (as do most Americans), you are in for a surprise-and a great treat. Roman-style gnocchi di semolino are much more like polenta, made from a cereal porridge that is cooked and cooled until firm, then cut into small pieces and baked with a rich topping of butter and cheese. Yellow semolina (ground durum-wheat flour) even looks a bit like polenta, but it gives the dish a flavor and texture that are quite distinct from cornmeal. Gnocchi di semolino are usually served as a first course, instead of pasta, during a Sunday meal in a Roman household. It is a good dish when you have big crowds, since you can prepare it even the day before, leave it in the refrigerator covered with plastic wrap, and then just put on the butter and cheese and bake it in a hot oven where you might have a roast going. Because it holds its temperature for a while, you can set it on the table family style, with a serving spoon. Let people just take as much as they want. Traditionally, these gnocchi are cut into 1-inch rounds with a cookie cutter, but often, to avoid any waste, they are cut into squares or diamonds, which is just as good. Taleggio is a creamy cheese and I love it on this dish, but even just a Pecorino Romano will give you a nice flavorful crust.
Yield serves 8 or more
Number Of Ingredients 12
Steps:
- Put the milk, 4 tablespoons butter, and salt in the saucepan. Set over medium heat, stir occasionally until the milk is hot and the butter melted, then gradually pour in the semolina, whisking steadily.
- Cook the cereal slowly, over medium-low heat, for 1/2 hour or more, as the cereal thickens. Whisk frequently, scraping the bottom and sides of the pan too. Use a wooden spoon when the mixture stiffens, and cook until it is difficult to stir at all. If you want to cook it faster, raise the heat and stir constantly until done.
- Scrape and pour the hot semolina in the middle of the baking sheet-it doesn't need to be greased or lined. Spread the cereal with a metal or rubber spatula to fill the pan in an even layer. Here's a tip: dip the spatula blade in water to keep it from sticking to the grain. Let the sheet of semolina cool to room temperature and solidify. (If you want to bake it the next day, wrap and refrigerate the sheet.)
- Set a rack in the middle of the oven, and heat it to 400˚. Butter the insides of the baking dish, using about 2 of the 8 tablespoons of butter; melt the remainder, to drizzle on the gnocchi.
- With a large ruler and a sharp knife, cut 2-inch rows, lengthwise and crosswise, in the sheet of firm semolina, dividing it into small squares. Lift out one square-it should come up easily with a spatula-and lay it down, oriented to appear diamond-shaped, in a corner of the baking dish. Lay a whole row of semolina diamonds, evenly overlapping each other, the length of the dish. Arrange another row right alongside the first, and so on, until the baking dish is completely filled with diamond shapes and the baking sheet is empty.
- Drizzle the melted butter all over the rows of gnocchi di semolino. Toss the grated and shredded cheeses together, and sprinkle evenly over the dish.
- Bake the gnocchi for 30 minutes, or until the butter is bubbling in the pan and the top is a beautiful golden brown. Let the dish sit for about 5 minutes; cut in squares and serve hot.
GNOCCHI ALLA ROMANA (BAKED SEMOLINA GNOCCHI)
Not to be confused with the traditional potato gnocchi, gnocchi alla Romana are semolina dumplings, baked with cheese and butter. In this recipe, pancetta is added to the mix for a tastier version of this classical Roman dish.
Provided by clara
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine milk, 1/4 cup butter, and a pinch of salt in a saucepan; bring to a boil. Whisk semolina into boiling milk, mixing well to prevent lumps. Reduce heat and cook, stirring often, until thickened, 3 to 4 minutes. Remove saucepan from heat. Add egg yolks, 1 cup Grana Padano, and Gruyere cheese; stir well.
- Heat a nonstick skillet over medium heat; cook and stir pancetta until crisp, 7 to 10 minutes. Stir pancetta into semolina mixture.
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with 1 1/2 teaspoon butter.
- Spread semolina mixture onto 1 of the prepared baking sheets, about 1/2-inch thick. Allow to cool to room temperature, about 15 minutes.
- Cut small disks out of cooled semolina using a juice glass or cookie cutter. Place the disks onto the other prepared baking sheet, slightly overlapping the disks. Sprinkle the remaining Grana Padano cheese over disks and dot with remaining 1 1/2 teaspoon butter.
- Bake in the preheated oven until gnocchi are nicely crisp and golden, about 20 minutes.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 13 g, Cholesterol 189.8 mg, Fat 31.6 g, Fiber 0.1 g, Protein 21.7 g, SaturatedFat 18.3 g, Sodium 789 mg, Sugar 11.8 g
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- Bring milk, coarse salt, and nutmeg to simmer in heavy large saucepan over medium heat. Turn heat to very low; gradually whisk in semolina. Cook until mixture is very thick, whisking constantly, 1 to 2 minutes. Remove from heat. Whisk in egg yolks, then Parmesan cheese and 2 tablespoons butter.
- Pour semolina into 13x9x2-inch baking pan; spread evenly. Cover pan tightly with plastic wrap and refrigerate at least 4 hours. DO AHEAD Semolina can be made 2 days ahead. Keep chilled.
- Preheat oven to 400°F. Coat large rimmed baking sheet with remaining 1 tablespoon butter. Cut chilled semolina into twelve 3-inch squares. Carefully arrange semolina squares on prepared baking sheet, spacing apart. Bake gnocchi until bottoms brown, about 15 minutes.
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- Line a baking sheet with parchment paper. In a large saucepan, whisk the milk with the salt and bring just to a boil. While whisking constantly, slowly add the semolina in a steady stream until smooth. Cook over moderate heat, whisking constantly, until slightly thickened, 1 to 2 minutes.
- Remove the pan from the heat and whisk in 6 tablespoons of the butter until incorporated. Add 1 cup of the cheese and the egg yolks and stir with a wooden spoon until well blended. Scrape the semolina mixture onto the prepared baking sheet and spread in an even layer about 3/4 inch thick. Refrigerate until completely cooled, about 1 hour.
- Using a 2 1/2-inch round cookie cutter or wineglass, cut the semolina dough into rounds as close together as possible. Reserve the scraps for another use. Arrange the rounds in the prepared dish, overlapping them slightly. Cube the remaining 2 tablespoons of butter and scatter over the top. Sprinkle the remaining 1/2 cup of cheese over the gnocchi and bake for about 30 minutes, until they are golden brown and hot throughout. Serve warm.
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