📝 About This Recipe
Hailing from the heart of Rome, these elegant discs are a luxurious departure from the better-known potato gnocchi. Crafted from fine semolina flour simmered in whole milk, enriched with egg yolks and Pecorino Romano, they are baked until they achieve a crisp, golden crust while remaining incredibly creamy inside. This dish is a celebration of simple, high-quality ingredients that transform into the ultimate Italian comfort food.
🥗 Ingredients
The Semolina Base
- 1 liter Whole Milk (full fat is essential for creaminess)
- 250 grams Semolina Flour (fine ground, often labeled 'Semola di grano duro')
- 50 grams Unsalted Butter (cut into cubes for the dough)
- 2 large Egg Yolks (at room temperature)
- 100 grams Pecorino Romano Cheese (finely grated)
- 1 teaspoon Fine Sea Salt
- 1/4 teaspoon Nutmeg (freshly grated is best)
For the Topping and Baking
- 40 grams Unsalted Butter (melted for drizzling)
- 40 grams Pecorino Romano Cheese (extra for sprinkling)
- 30 grams Parmigiano-Reggiano (finely grated for a balanced crust)
- 6-8 pieces Fresh Sage Leaves (optional, for aromatic infusion)
👨🍳 Instructions
-
1
In a heavy-bottomed saucepan, bring the 1 liter of whole milk to a gentle simmer over medium heat. Add the sea salt and the freshly grated nutmeg.
-
2
Once the milk begins to bubble, reduce the heat to low. Slowly pour in the semolina flour in a thin, steady stream while whisking constantly to prevent any lumps from forming.
-
3
Switch from a whisk to a sturdy wooden spoon. Continue to cook the mixture over low heat, stirring vigorously for about 10-12 minutes. The dough is ready when it is very thick and pulls away cleanly from the sides of the pot.
-
4
Remove the pan from the heat. Quickly stir in 50g of cubed butter and 100g of grated Pecorino Romano until fully incorporated and the dough is glossy.
-
5
Allow the mixture to cool slightly for 2 minutes, then beat in the two egg yolks one at a time, stirring rapidly so they blend into the dough without scrambling.
-
6
Lightly dampen a large sheet of parchment paper or a marble work surface with water. Pour the hot semolina mixture onto it.
-
7
Using a spatula dipped in water, spread the dough into an even layer about 1cm (1/2 inch) thick. Smooth the top and let it cool completely at room temperature for at least 30-40 minutes until firm.
-
8
Preheat your oven to 200°C (400°F) and lightly grease a large baking dish with a little butter.
-
9
Once the dough is firm, use a circular cookie cutter (about 5cm/2 inches in diameter) to cut out discs. Dip the cutter in cold water between cuts to ensure clean edges.
-
10
Arrange the discs in the prepared baking dish, overlapping them slightly like roof tiles (shingled) to create a beautiful texture.
-
11
Gather the scraps of dough, knead them together briefly, flatten again, and cut more discs until all the dough is used.
-
12
Drizzle the melted butter evenly over the gnocchi. If using sage, tuck the leaves between the discs. Sprinkle the top generously with the extra Pecorino and Parmigiano-Reggiano.
-
13
Bake in the center of the oven for 20-25 minutes. Then, turn on the broiler for the final 2-3 minutes until the tops are beautifully golden brown and crispy.
-
14
Remove from the oven and let rest for 5 minutes before serving to allow the internal creaminess to set.
💡 Chef's Tips
Use a heavy-bottomed pot to prevent the milk and semolina from scorching at the bottom. Do not skip the cooling phase; if the dough is too warm, the discs will lose their shape and become messy. For a cleaner cut, dip your knife or circular cutter in hot water or light oil periodically. If you don't have a cutter, you can roll the warm dough into a log using plastic wrap, chill it, and then slice it into rounds. You can prepare the discs a day in advance and keep them refrigerated, then simply bake them fresh before dinner.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like Frascati or Vermentino to cut through the richness. Serve as a 'Primi' course followed by a light arugula salad with lemon vinaigrette. Accompany with sautéed spinach or braised radicchio for a touch of bitterness. For a more decadent meal, serve alongside a slow-cooked Osso Buco or roasted lamb. A light drizzle of truffle oil just before serving adds a modern, earthy twist.