Roman-Style Gnocchi with Pesto

Name: Roman-Style Gnocchi with Pesto
Total time: 5400 s
Yield: 2 servings
Cuisine: American
Ingredients: 3/4 cup semolina (125 g); 1 large egg; 1 tablespoon grated Pecorino Romano cheese (10 g); 2 cups skim milk (500 ml); 2 servings light Genovese pesto; 1 tablespoon olive oil; 1 pinch salt; 1 pinch black pepper; 1 pinch nutmeg

Una pizza per amica @unapizzaperamica

Se si fa in quattro per te è una pizza

I made a lighter version of the original recipe by using skim milk, a light Genovese pesto for topping, and a sprinkle of grated Pecorino Romano on top. Since Pecorino Romano is very flavorful, even a small amount adds a lot of taste.

Una pizza per amica @unapizzaperamica

Se si fa in quattro per te è una pizza

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Ingredients

1 hour 30 minutes

2 servings

3/4 cupsemolina (125 g)
1large egg
1 tablespoongrated Pecorino Romano cheese (10 g)
2 cupsskim milk (500 ml)
2servings light Genovese pesto
1 tablespoonolive oil
1 pinchsalt
1 pinchblack pepper
1 pinchnutmeg

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Steps

1 hour 30 minutes

1

Heat the milk with the salt, nutmeg, and black pepper in a saucepan over medium heat. When the milk starts to boil, gradually add the semolina while whisking constantly to prevent lumps.
2

Continue stirring for a few minutes until the mixture thickens. It’s ready when it pulls away from the sides of the pan and doesn’t drip from the whisk.
3

Remove from heat. Add the egg yolk and olive oil, stirring quickly to combine everything well.
4

Transfer the mixture onto a sheet of parchment paper. Using the parchment paper, roll it into a log shape.
5

Let the mixture rest, first at room temperature to cool, then refrigerate for about 30 minutes, wrapped in the parchment paper.
6

Unwrap the log, slice it into even rounds, and arrange the slices on a baking sheet lined with parchment paper.
7

Spread the pesto on top, sprinkle with grated Pecorino Romano, and bake the Roman-style gnocchi at 400°F (200°C) for about 15 minutes. Serve immediately.