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Italian Gnocchi alla Romana: one of the oldest pastas from Rome! We continue our journey and we stop in the middle of the country. The capital of Italy: Rome! And yes, anyone who has already been to Rome can confirm this: This historic city is simply a large museum. In addition, it is also the founder of Italian cuisine. A lot of dishes have also been created. Gnocchi alla Romana is one of the oldest dishes in Italian cuisine. What exactly that is, I will of course tell you in detail. And of course I also share the gnocchi recipe recipes!

One of the most important cities of western culture

'Rome wasn't built in a day', 'All roads lead to Rome', When in Rome……'. With 2700 years, Rome is one of the oldest and most important cities in Europe. Capital of the Roman Empire, Roman Republic, Roman Empire and now since the 18^de century of Italy. Anyone who has been to Rome knows what I am talking about when I say this: This city is just one big museum. I've been there twice now and still can't wait. The Colosseum, the Roma Forum, the Spanish Steps, the Trevi Fountain, the Pantheon, the Vatican City… and this is just the tip of the iceberg.

Italian Gnocchi alla Romana — *St. Peter's Square in Vatican City, very impressive!*

gnocchi recipe — *The Spanish Steps, the most famous stairs in Europe*.

*The Trevi fountain, before corona it was impossible to take a picture without people, can you still imagine?*

*The Colosseum, like stepping back in time!*

Some of my tips when in Rome:

B&B Sophia suites: a very good, centrally located affordable bed & breakfast.
Trastavere is a very nice neighborhood with many traditional restaurants: Papa Ré is a must.
Gelateria Gioletti: Oldest and best ice cream parlor in Italy!
If you want to eat out very tasty and luxurious, then go to Hotel Artemide to eat in Ristorante Ambrosia. A very good restaurant on the roof of the hotel!
Pizzeria San Marco: traditional Neapolitan pizzas.
Besides the standard sights: just walk around Rome and be enchanted by the magic and history of this city.
La Sandwicheria by the Spanish steps for the best Italian paninis.

*A delicious ice cream coupe at Gioletti*.

Founder of Italian cuisine.

Since this city was the beginning of Italy, it is also very logical that it is the founder of Italian cuisine. Many dishes originated in this environment: Spaghetti alla carbonara, cacio e pepe, saltimbocca alla romana, spaghetti alla amatriciana, are some examples. But one of the oldest recipes is gnocchi alla Romana…

Gnocchi, we all know that. Italian pasta made from potato. But gnochhi alla Romana is quite different. Far into the Roman Empire, potatoes were not available at all. These were only halfway through the 15^de century available in Europe. That is why the Romans used semolina for many dishes. Semolina is the Italian word for semolina and is in fact coarsely ground wheat.

So this dish was made long before the potato gnocchi. And is actually also the founder of gnocchi that we all know. The gnocchi alla Romana also differ greatly in taste compared to the potato gnocchi. The semolina gives them a very airy and soft structure. gnocchi recipe recipes

Italian Gnocchi alla Romana: Pasta from the fire

But…. how do you make them? Like most Italian dishes, very simple. In the Roman Empire, of course, they didn't have a lot of equipment at their disposal. It is one of the few pastas where the dough is made on the fire. You mix milk, butter, semolina and eggs into a thick porridge. You can of course add Parmesan or pecorino cheese to this. But then you are not there yet! You let it cool and then cut slices of gnocchi. In the oven, the gnocchi will get a crispy coating and are ready to eat.

You can go either way with the sauce. They are delicious with beciamella (Italian white sauce https://www.lacucinaditim.nl/recepten/soepen-en-bijgerechten/besciamella ) and sugo di pomodoro (basic tomato sauce https://www.lacucinaditim.nl/recepten/pasta/sugo-di-pomodoro ), but as far as I'm concerned they are best with a little melted butter and Parmesan cheese. Look for the full gnocchi recipe recipes below!

Italian Gnocchi alla Romana

A perhaps lesser known gnochhi here in the Netherlands, this is a classic of Italian cuisine.

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Hallway: Side dish

Kitchen: Italian

Keyword: egg, gnocchi, Parmesan cheese

Preparation time: 1

Preparation time: 45

Total time: 1 45

Servings: people

Author: Tim Harzing

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You need:

Ingredients:

1 ltr semi-skimmed milk
30 gram boter
2 teaspoons ground nutmeg
250 gram semolina - (semolina)
2 egg yolks
100 gram grated Parmesan cheese

For the sauce:

30 gram boter
30 gram grated Parmesan cheese

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

Heat the milk in a pan together with the 30 grams of butter and the nutmeg.
When the milk is warm, add the semolina little by little. Keep stirring until a thick dough / thick porridge is formed.
Remove from the heat, add the two egg yolks and 100 grams of Parmesan cheese and stir well until it is a whole. Then let it cool down for a while.
Take two pieces of baking paper, divide the dough over both pieces and roll up like a kind of sausage.
Place in the fridge and let it rest for half an hour.
The dough will have become firm after half an hour and then cut slices of 2 centimeters thick.
Take an oven dish and place the slices in it like roof tiles. Melt the other part of the butter and pour it over the gnocchi.
Garnish with the Parmesan cheese and put the baking dish in the oven for 30 minutes at 180 degrees. Then turn on the grill for another 10 minutes. Serve with even more Parmesan cheese!
Delicious bites!