Green Roman-Style Gnocchi
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 30 min
- Serving: 4 persone
- Cost: Low
- Note + cooling time (at least 15-20 min.)
PRESENTATION
Potato gnocchi or Roman-style gnocchi? If your choice falls on the latter, or if you simply like to vary your menu by experimenting with new recipes, we recommend preparing these delicious green Roman-style gnocchi! A spring variation of the original version where the basic semolina gnocchi dough is enriched with fresh spinach. The classic butter and grated cheese seasoning remains the same, but with the addition of some aromatic herbs for an even more inviting aroma! An original vegetarian baked first course, perfect to share with whoever you prefer... try the green Roman-style gnocchi and don't miss these tasty variations:
- Pumpkin Roman-style gnocchi
- Baked Roman-style gnocchi with sauce
If you want to discover other traditional recipes, don't miss the timeless Roman carbonara!
INGREDIENTS
- Semolina 0.8 cup (125 g)
- Spinach 3 ½ cups (100 g)
- Whole milk 2.1 cups (500 g)
- Egg yolks 1
- Butter 1 ½ tbsp (20 g)
- Parmigiano Reggiano PDO cheese 0.7 oz (20 g)
- Nutmeg to taste
- Fine salt to taste
- Black pepper to taste
- For seasoning
- Parmigiano Reggiano PDO cheese 1 oz (30 g)
- Butter to taste
- Sage to taste
- Thyme to taste
- Black pepper to taste
- For greasing
- Extra virgin olive oil to taste
- Butter to taste
How to prepare Green Roman-Style Gnocchi
To prepare green Roman-style gnocchi, first melt the butter in a large pan 1, then add the spinach, cleaned and washed 2, and the salt 3.
Season with pepper 4 and nutmeg 5 and let them wilt for a minute over medium heat. When the spinach has wilted, pour in the milk 6.
Turn off the heat and blend with an immersion blender 7, then bring the mixture just to a boil. At this point, pour in the semolina gently while stirring with a whisk 8 and let it thicken on the stove for 1-2 minutes, stirring constantly 9.
With the heat off, add the grated cheese 10 and the egg yolk 11, then mix everything well with a spatula 12.
Pour half of the mixture in the center of a sheet of parchment paper 13, then shape it into a cylinder about 1.25 inches in diameter 14. Wrap the cylinder in the parchment paper, twist the ends to seal it 15, and let it cool completely; it will take about 15-20 minutes, or you can keep them in the refrigerator overnight. Proceed in the same way with the remaining half of the mixture.
After the cooling time, grease a smooth-edged knife and cut the roll into disks about 0.5-0.6 inches thick 16. Place the disks in a buttered baking dish measuring 7x10 inches, forming several rows and slightly overlapping them 17. Sprinkle the surface with small knobs of butter 18.
Finally, sprinkle with grated cheese 19, add a few leaves of thyme and sage for aroma 20, and pepper. Bake in a preheated static oven at 392°F for about 20 minutes, then switch to grill mode for 2-3 minutes. When they form a nice crust, remove the green Roman-style gnocchi from the oven and serve immediately 21!