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Roman gnocchi for the most Israeli meal

It is much simpler and easier to make than potato gnocchi and is made from the simplest and most available raw materials: semolina, milk and eggs.

Yogev Yaros in an ancient Roman recipe that has long since become a classic and we promise you that not only you are going to fall in love but also the children

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• semolina

• Parmesan

• recipe

• Gnocchi

Yogev Yaros

Tuesday, 27 October 2020, 08:16

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First course, side dish or light dinner.

Roman semolina gnocchi with parmesan (Photo: Alon Mesika)

This is not about the popular and familiar potato gnocchi and the word 'Roman' does indeed represent the eternal city where you will find this simple and amazing dish, but in fact it is the ancient empire.

During the Empire, Roman legions used to make a field dish in the form of sticky porridge, sesame and eggs (there was nothing to talk about potatoes at all - more than two thousand years before they migrated from the American continent to European soil).

It is amazing to see that to this day the same porridge is prepared for the benefit of preparing these wonderful gnocchi.

After it cools and crystallizes, grease medallions, sprinkle with a little parmesan and bake in a hot oven, for a souffle effect and deep gilding.

In fact, what is more Israeli than semolina and eggs?

This connection between the historic Italian cuisine and our neighborhood grocery store here under the house, is one of the connections I like more.

These gnocchi are excellent in rich sauces, but are also very suitable in a light version like this, alongside a crispy and fresh green salad.

You can serve them as a first course, a side dish to meat or fish, but very soon you will find that they will turn into a great dinner that is very popular with the children as well.

To Yogev Yaros' recipe from last week

Papa El Pomadoro: Tomato and bread soup

To the full article

Roman gnocchi by Yogev Yaros

Recipe By: Yogev Yaros, Walla!

Food

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• ★

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• 30 minutes work

• 100 minutes total

• Easy to prepare

• 4 diners

• Italian

• vegetarian

• milky

• Extras

• cheese

• kosher

Roman semolina gnocchi are ingredients that are always at home (Photo: Alon Mesika)

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Ingredients

• For semolina gnocchi:

  • 1 liter of milk

  • Grated nutmeg cortagos

  • כוס1 cups of semolina (250 g)

  • 20 grams of cold butter, cut into small cubes

  • 2 egg yolks

  • 1 teaspoon salt

  • 4 tablespoons finely grated parmesan

• For baking:

  • 50 g grated parmesan

  • 5 Thyme branches

  • 1 sprig of rosemary

  • Black potato

• To serve:

  • 200 g arugula / rocket / fresh herbs / lettuce hearts (it is better to combine as many types as possible or whatever)

  • 4 tablespoons olive oil

  • 3 tablespoons white wine vinegar / cherry vinegar / quality balsamic

  • 1 tablespoon honey

  • Sea salt

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Preparation

How do you make Roman gnocchi by Yogev Yaros?

• 1

  How to make semolina gnocchi: In

  a large pot, bring the milk to the boil.

  Slowly add the semolina while whisking with a whisk and cook on low heat for about 20 minutes, until you get a very thick texture (about 5-10 minutes after the start of cooking, mix with a wooden spoon).

• 2 Add in the parmesan and nutmeg, mix well until completely absorbed and remove from the heat.

• 3 Prey the egg yolks in, one after the other and mix vigorously to prevent the egg from coagulating.

• 4 Stir in the butter cubes and salt.

• 5 Line a long, slightly deep pan with baking paper, brush it with a fine layer of olive oil and pour in the semolina batter.

  Using a greased spatula (spatula), flatten the batter into a uniform layer, about 2.5 cm thick. Cover with cling film and refrigerate for about an hour.

• 6 Preheat oven to 220 degrees.

• 7 Remove the hardened semolina from the refrigerator and grind gnocchi about 3 cm in diameter (also available with a glass). For ease, it is recommended to lubricate the sides of the grinder before each cut and wipe well after each cut.

• 8

  How to bake:

  Arrange the gnocchi in a pan greased with a little olive oil, sprinkle over a generous layer of parmesan, sprinkle over black pepper and sprinkle over thyme and rosemary leaves.

• 9 Place the pan in the center of the oven and bake for about 15 minutes, until nicely golden.

• 10

  How to serve: In

  a wide bowl, whisk together the honey, vinegar and olive oil, to obtain a uniform and slightly thick sauce.

  Add in the leaf mixture and mix very gently, for a light glaze of the leaves, sprinkle a little sea salt.

• 11 Stack the greens in serving plates and arrange the baked gnocchi next to them.

  Serve immediately with dry and cool white wine.

  (Photo: Alon Mesika)

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