Gnocchi Alla Romana

These Roman-style semolina dumplings soak up the delicious mushroom sauce.

The ingredient of Gnocchi Alla Romana

• 1l 4 cups milk
• 140g 1 1 4 cups semolina
• 2 egg yolks
• 30g butter
• 90g 1 1 4 cups finely grated pecorino or parmesan
• 1 tbsp olive oil
• 2 garlic cloves crushed
• 200g swiss brown mushrooms quartered
• 200g small mushrooms halved
• 125ml 1 2 cup madeira or malmsey see note fortified wine
• 80ml 1 3 cup thickened cream
• 1 tbsp fresh thyme leaves
• 80g 1 2 cup frozen peas
• 2 tbsp chopped fresh continental parsley

The Instruction of gnocchi alla romana

• line a 20 x 30cm base measurement baking tray with baking paper bring the milk to a simmer in a large saucepan over high heat add the semolina in a thin steady stream stirring constantly reduce heat to medium low cook stirring for 2 minutes or until the mixture is thick and comes away from the side of the pan beat in the egg yolks butter and 70g 1 cup of pecorino season with pepper spoon into the lined pan and smooth the surface set aside for 4 hours or until cool and firm
• preheat oven to 200u00b0c use a 7cm round pastry cutter to cut discs from the semolina mixture transfer to a lined tray allowing room for spreading sprinkle with remaining pecorino and bake for 20 minutes or until puffed and golden
• meanwhile to make the mushroom sauce heat the oil in a large frying pan over medium high heat stir in the garlic for 1 minute or until aromatic stir in the combined mushroom for 2 minutes or until golden add the wine and simmer for 2 minutes or until the liquid reduces by half add the cream and thyme simmer for 3 minutes or until the sauce thickens stir in the peas cook until heated through stir in the parsley season
• transfer the gnocchi to a platter top with the mushroom sauce

Nutritions of Gnocchi Alla Romana

fatContent: 623 79 calories
saturatedFatContent: 35 grams fat

carbohydrateContent: 20 grams saturated fat
sugarContent: 43 grams carbohydrates
fibreContent: 18 grams sugar
proteinContent: n a
cholesterolContent: 25 grams protein
sodiumContent: 149 milligrams cholesterol

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