Learn how to make Roman-Style Gnocchi! Visit foodwishes.blogspot.com/2016/1... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Gnocchi alla Romana recipe!
When I first saw the thumbnail, I thought this was a sweet dish. And because I was so set on SWEET, I decided to make it sweet the secound time. I left out the parmesan, added sugar and topped with butter, sugar and cinnamon and just a hint of nutmeg before baking. Served with vanilla sauce, fruit sauce or jam it is just as delicious. Thanks for sharing this amazing recipe.
Not so bad, considering all the great dishes of the world were created by peasants! Everything from Coq au vin to Aloo Ghobi to Pho to Piri Piri Chicken to Moussaka ... we have the poor to thank for it all!
Maybe setting the mixture into a log and then cutting in slices when its cooled, even easier still and no leftover bits :) I love your channel, everything always makes me wanna get in the kitchen lol
It's that soothing voice and humorous delivery--so friendly and personable. Kind of like another painter-guy (RIP) we all used to watch for the same reasons.
As a Roman I approve of this recipe HOWEVER I need you to try and add nutmeg to the milk and sage to the melted butter and add it also before you put the gnocchi in the oven. Sage and nutmeg improve everything
Ages ago, I went to an Italian restaurant and when I ordered gnocchi (and I pronounced it as in Italian) - the waitress said "oh, dear, that's guh-notch-eee" I never went back there.
I would've cringed! I did notice the "NYAW-kee" pronunciation (American twang, sounds like Milwaukee) and I thought, "Come ON, you're a chef! Say it right, please!"
Fiona Kida I highly recommend binge-watching his old episodes! The cayenne and the "freakishly small spoon" he used in this episode are a signature of his.
Probably very close to what polenta was before the introduction of maize from the New World. This looks very good. I'm thinking black pepper and nutmeg instead of the cayenne though.
Try it out and reply with your results :) As someone who has a smaller fridge than Chef John, and no cookie cutter, I'd love to hear how it turned out for you.
I tried it for lunch today. Just had to do it. The taste was awesome. I formed a roll with plastic wrap and put it in the fridge. It needed a little longer to cool and firm up, but if you wet your knife and cut it in slices it works perfectly fine.
G'day Chef John, I had these in Italy last year. They were so good I thought, this is one of those magical ethnic dishes that an old anglo-saxon cook can never recreate. Thank you so much for this recipe. I'll be doing this tomorrow and, I hope, for a long time to come because they are sublime! Many thanks. You are a legend!
Thankyou Chef John for (re)introducing to us the classics of European Cuisine in a totally relaxed attitude, to (re)discover the basics of traditional wholefoods, to dare I say it play a riff on understood technique....you are the best thankyou! Love from Aotearoa New Zealand
If only my granny had known about this way of using semolina, instead of serving it up as a goopy dessert! But I mustn't be unkind... She learned her cooking (in the UK) during the war.
i be the first to admit. this is going to be on my thanksgiving table. going to make it this weekend first to make sure it comes out right. I'm not a fan of waiting to thanksgiving to make something new. gotta do a test first.
Chef John, I just need you to know that thanks to you we keep real parmasan in the fridge at all times now. I never liked the gross dry bottled stuff anyway, so just never really used parmasan ever. But the real stuff has changed my life. Just this week I made mashed potato pancakes with shredded parmasan in and on top of them. And I won't even tell you how often we cut a bit off for a snack. Thank you, Chef John.
Yum! My husband's family (from Romania) does something similar with polenta, but I think I'd prefer this version since parmesan sounds better than cheese aged in a sheep's stomach. ;)
Thank you for doing these! I had seen them on a PBS cooking show a while back, but couldn't remember the episode or what they were called... makes it rather difficult to search for! haha!
I like using that semolina flour in my pizza dough, I substitute a quarter of the regular flour with semolina.I think it gives it a better texture and flavor,also even the color makes it look more tasty.
"damp hands. is there nothing they can't do?"lil more formal and it sounds like a fremen expression "Ahhhh... damp hands. is there nothing they cannot achieve?"
Stupid question time - would it work if i make a sort of salami shape and wrap it up for chilling? Like a cookie dough. Just cut it up, and no extra work. Or it would be soggy in the middle?
I wonder if this recipe would work if you combined some riced potato with the semolina flour (50-50). My mom used to make gnocchi with flour and potato. Might give that a try.
In Turkey, we use semolina for only desserts. It surprises me to see so many countries use it for savory dishes. Any other cuisine using semolina for desserts?
Ok my grandma used to make the best cheesecake with semolina. I've no idea how it's made but it was delicious. chef John, if you ever run accross it please share! Thanks Ps. It wasn't put in the oven
