Authentic home cooking from Italy, with US measurements. 
Roman-Style Gnocchi with Sauce
For the Cookpad video school, here’s a new dish that represents our capital, Rome. The traditional recipe uses a classic butter and Parmesan topping, but I added a bit of Bolognese sauce instead.
Roman-Style Gnocchi with Sauce
For the Cookpad video school, here’s a new dish that represents our capital, Rome. The traditional recipe uses a classic butter and Parmesan topping, but I added a bit of Bolognese sauce instead.
Open in Cookpad AppSteps
- 1
In a large pot, heat the milk with 2 tablespoons (about 30 grams) of butter and salt. Just before it boils, gradually add the semolina while whisking vigorously to prevent lumps. The mixture is ready when it no longer falls from the whisk when lifted.
- 2
Remove from heat and add the egg yolk, pepper, nutmeg, and 1/4 cup (about 50 grams) of Parmesan. Continue mixing well until the dough is fairly firm.
- 3
Spread the dough onto a sheet of parchment paper and, using the paper, shape it into a thick log. Wrap it tightly in the paper and let it cool for about 1 hour.
- 4
Using a wet knife, cut thick slices about 1/2 inch (1 cm) wide and arrange them on a buttered baking dish.
- 5
Top with the Bolognese sauce and a sprinkle of Parmesan. Bake for 20 minutes at 350–400°F (180–200°C).
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