Roman-Style Gnocchi - Gnocchi alla Romana Recipe - Baked Semolina Dumplings
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Date: 2019-07-25
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Comments and reviews: 9
spinwitch
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.
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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.
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Bastian
Hello Chef John, do you cut your audio after every sentence to eliminate the breathing? I just noticed because it's the first of your videos I listen to with headphones. I think it sounds slightly unnatural. Plus it would save much more time if you just didn't or do it less. But as always: great recipe and now I'm hungry and curious about semolina.
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Hello Chef John, do you cut your audio after every sentence to eliminate the breathing? I just noticed because it's the first of your videos I listen to with headphones. I think it sounds slightly unnatural. Plus it would save much more time if you just didn't or do it less. But as always: great recipe and now I'm hungry and curious about semolina.
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Bill Halliwell
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
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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
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Agustin Repetto
As far as I know using Semolina at least in Gnocchi making is just a way of replacing smashed potatoes or this particular Gnocchi recipe must use Semolina, I'm from Argentina and when I go to buy Gnocchi (the 29 of every month is the tradition) if the place sell Semolina Gnocchi it's like ooooh noooo thank u bye bye: P
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As far as I know using Semolina at least in Gnocchi making is just a way of replacing smashed potatoes or this particular Gnocchi recipe must use Semolina, I'm from Argentina and when I go to buy Gnocchi (the 29 of every month is the tradition) if the place sell Semolina Gnocchi it's like ooooh noooo thank u bye bye: P
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Medical Dawg
i'm from rome, and usually when foreign people make italian dishes they butcher the recipes and i get mad, but I didn't get mad watching this recipe, so you know it's good: ) (although there's no cayenne as he said in the traditional recipe, and we usually put pecorino cheese instead of parmigiano in the last step)
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i'm from rome, and usually when foreign people make italian dishes they butcher the recipes and i get mad, but I didn't get mad watching this recipe, so you know it's good: ) (although there's no cayenne as he said in the traditional recipe, and we usually put pecorino cheese instead of parmigiano in the last step)
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Ursula Hirzel
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
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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
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RoccosPlace1
This is just hard Polenta baked instead of fried. I prefer soft Polenta myself, it's a texture thing. Gnocchi is a potato based dish, everywhere in Italy I have had it, including Rome. Though in Rome they do bake it, which I liked much more than the boiled kind.
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This is just hard Polenta baked instead of fried. I prefer soft Polenta myself, it's a texture thing. Gnocchi is a potato based dish, everywhere in Italy I have had it, including Rome. Though in Rome they do bake it, which I liked much more than the boiled kind.
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sooutstanding31
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.
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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.
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clam85
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
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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
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