Photo: Eiliv Sonas Aceron
Gnocchi alla Romana
7 ingredients
openrecipes
These tender gnocchi are prepared in the Roman style using semolina flour plus milk, butter, egg yolks and Parmigiano-Reggiano cheese. The dough is cut into disks, then layered in a pan and baked in the oven. Roman-style meatballs are the perfect accompaniment (see related recipe at left).
Estimated Nutrition (whole recipe, rough)
442
Calories
21g
Protein
34g
Fat
13g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Semolina | not in our table | 0 |
| Meatball | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 1/2 cups milk
- 2 cups semolina
- 2 tsp. kosher salt
- 1 1/4 cups grated Parmigiano-Reggiano cheese
- 2 egg yolks
- 6 Tbs. (3/4 stick) unsalted butter, cut into small cubes, plus 3 Tbs. melted butter
- Roman-style meatballs for serving (see related recipe at left)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes