It's Giovedi gnocchi- gnocchi Thursday! Or should we say gnocchi Thursday for Roman's, because in Rome they traditionally are eaten on....Thursday!
Totally different in texture and taste to the typical potato style gnocchi dumplings that we traditionally know. Roman gnocchi are flat disc like shapes made from semolina flavour, and quite honestly I prefer them much more. I also love how you can prepare them in advance, making them a prefect meal for effortless entertaining.
I first discovered this dish when working in Rome in a local trattoria, when I asked how to make it, I was told to add the semolina flour like "versate a pioaggia il semolino" (pour it like rain). I loved this romantic explanation, and ever since I have been enchanted by this recipe.
This video honestly makes me do the happy dance from start to finish.
Who's coming over for dinner and vino? Just bring your glockenspiel!!
https://www.youtube.com/watch?v=f0xZvbtxiJ0
#Instagram Re-Repost @basile_imports
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Short Film no 3 Gnocchi alla Romana with porcini mushrooms. These gorgeous light and fluffy gnocchi circles are perfect for Christmas day as they not only offer Italian comfort goodness but the semolina dough can be prepared a day in advance, wrapped then stored in the fridge in either its slab form or in the circles, all that is then required to do on the day is assemble and bake and devour.
Such a divine recipe @kara.privatechef and one that brings back fabulous memories and to know that it can be recreated right here in our own homes with a few of our pantry essentials.
GNOCCHI ALLA ROMANA with porcini mushrooms
Cooking instructions:
1: Pour the milk in a large pan and heat, but do not boil. Add 50g butter and allow to melt.
2: "Versate a pioggia il semolino". Pour the Semola flour like soft rain. Slowly and consistently add the Caputo Semola flour to the warm milk, while whisking.
3: Add the egg yolks and whisk through until smooth. Add salt to taste.
4: Pour out the hot gnocchi mix onto a cool surface, on baking paper.
5: Spread out mixture and place another piece of baking paper on top. Use a rolling pin to roll out the mixture evenly. This will make sure that all of the gnocchi discs are even in height.
6: Remove the top layer of baking paper, use a circular mold to cut out gnocchi circles.
7: Place a little Colavita extra virgin olive oil in an oven proof tray and place the gnocchi circles evenly in the dish.
8: Drizzle the top with a little olive oil, and top with Auricchio parmigiano reggiano and Auricchio pecorino romano, a little salt and cracked black pepper.
9: Bake in a pre heated 180 degree oven for 20-25 mins or until golden brown.
To make the porcini mushrooms:
1: Soak the porcini mushrooms in a large bowl of water for about 30 minutes to rehydrate them.
2: Add butter to a large saucepan until melted.
3: Drain the mushrooms (you can reserve the flavoursome juice to make risotto and broth). Add the mushrooms and dried thyme to the pan and saute for a few minutes. Sprinkle a little salt and pepper.
4: Add a little of the reserved mushroom liquid and drizzle over some olive oil.
5: Transfer to a serving plate and top with sprigs of fresh thyme.
Chef: @kara.privatechef
Styling: @kara.privatechef
Film Director :@kara.privatechef
Videographer: @indiefilmstudios
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