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Gnocchi alla Romana

Gnocchi alla Romana

Gnocchi alla Romana

1L milk
100g butter
Sea salt
Pinch freshly grated Spice Trader whole nutmeg
250g Moretti semolina
2 free-range egg yolks
160g grated Parmigiano Reggiano
120g grated Fontina
20 sage leaves

Place milk, 30g of the butter, salt and nutmeg in a saucepan and bring almost to boil. Pour in the semolina stirring constantly to avoid lumps. Cook the mixture over low heat for a few minutes, until the semolina thickens, then remove from the heat. Mix in the egg yolks and half of the Parmigiano. 

Pour the mixture onto an oiled surface and spread with a spatula to a thickness of about 2cm. Leave to cool.

Meanwhile preheat the oven to 180°C.

When the semolina is cold cut out discs with a 4cm diameter pastry ring. Place the discs in a buttered ovenproof dish, slightly overlapping.

Sprinkle with the remaining Parmigiano and the Fontina. Melt the remaining butter in a pan with the sage leaves and pour the mixture over the gnocchi. Bake for 20 minutes until golden.


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