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Semolina gnocchi alla romana recipe

Semolina gnocchi alla romana recipe

Line a 20 x 30cm (base measurement) baking tray with baking paper. Bring the milk to some simmer inside a large saucepan over high temperature. Add some semolina inside a thin good flow, stirring constantly. Reduce heat to medium-low. Prepare, stirring, for just two minutes or before the mixture is thick and comes from the side from the pan. Beat within the egg yolks, butter and 70g (1 cup) of pecorino. Season with pepper. Spoon in to the lined pan and smooth the top. Put aside for 4 hrs or until awesome and firm.

Preheat oven to 200C. Make use of a 7cm round pastry cutter to chop dvds in the semolina mixture. Transfer to some lined tray, allowing room for distributing. Sprinkle with remaining pecorino and bake for 25 minutes or until puffed and golden.

Meanwhile, to help make the mushroom sauce, heat the oil inside a large fry pan over medium-high temperature. Stir within the garlic clove for one minute or until aromatic. Stir within the combined mushroom for just two minutes or until golden. Add some wine and simmer for just two minutes or before the liquid reduces by half. Add some cream and thyme. Simmer for several minutes or before the sauce thickens. Stir within the peas. Prepare until heated through. Stir within the parsley. Season.

Transfer the gnocchi to some platter. Top using the mushroom sauce.

Malmsey prepared wines are offered at Dan Murphy's.

Strategies for preparing gnocchi alla romana:

  1. To avoid protuberances, add semolina towards the hot milk inside a slow good flow, stirring constantly.
  2. Semolina is very thick, so make use of a wooden spoon to conquer within the other ingredients until well combined.
  3. The gnocchi spreads because it cooks, so make certain you depart enough room between your disks around the tray.

For any tasty twist, swap half the mushrooms within the sauce for chopped pancetta.

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