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Roman Gnocchi Bake Recipe

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4 from 87 reviews

  • Author: Sky
  • Total Time: 40 minutes
  • Yield: Makes 12 gnocchi

Description

This Roman Gnocchi Bake features tender, semolina-based gnocchi baked with garlic butter and Parmigiano Reggiano for a rich, comforting Italian-inspired dish perfect for an elegant dinner or cozy meal. The gnocchi are made from a smooth semolina dough enriched with egg yolk, butter, and nutmeg, then baked to a golden finish with melted garlic butter and fresh parsley.

Ingredients

Gnocchi

  • 1 cup whole milk
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon Italian seasoning
  • 1/2 cup semolina flour
  • 1/2 cup Parmigiano Reggiano, plus extra for garnish
  • 3 tablespoons unsalted butter
  • 1 egg yolk
  • Freshly grated nutmeg, to taste

Garlic Butter

  • 4 tablespoons unsalted butter, melted
  • 4 garlic cloves, minced
  • 2 tablespoons fresh parsley, minced

Instructions

  1. Prepare Equipment: Grease a piece of parchment paper on a cutting board and also grease a pie plate or oval baking dish to prevent sticking later.
  2. Heat Milk: In a pot over medium heat, bring the milk up to a slight simmer. Stir in the kosher salt and Italian seasoning with a wooden spoon to infuse flavors.
  3. Add Semolina Flour: Carefully stir the milk in a circular motion to create a whirlpool, then slowly drizzle in the semolina flour while turning the heat to low to prevent lumps.
  4. Cook Dough: Stir the mixture constantly until it thickens and forms a dough, about 3-5 minutes. Turn off heat once the dough pulls away cleanly from the pot.
  5. Incorporate Additions: Stir in the grated Parmigiano Reggiano, unsalted butter, egg yolk, and freshly grated nutmeg until the dough is smooth and evenly mixed.
  6. Shape Dough: Use a spatula to transfer the dough onto the greased parchment paper. Roll it into an even 3-inch log using the paper to help shape the dough.
  7. Chill Dough: Place the dough log in the refrigerator for 15 minutes to firm up and make slicing easier.
  8. Preheat Oven: Set your oven to 350°F (175°C) while the dough chills.
  9. Slice Gnocchi: Cut the chilled log into 1 ½ inch pieces and arrange them overlapping by a quarter in the prepared baking dish for even cooking and presentation.
  10. Brush with Garlic Butter: Mix the melted butter with minced garlic and parsley, then brush generously over the gnocchi. Sprinkle extra Parmigiano Reggiano on top for added flavor and a golden crust.
  11. Bake: Place the baking dish in the preheated oven and bake for 18-20 minutes until the gnocchi are golden and bubbling.

Notes

  • Use fresh Parmigiano Reggiano for the best flavor and authenticity.
  • Do not skip chilling the dough log as this helps to achieve clean slices and better shape retention during baking.
  • You can customize seasoning by adjusting Italian seasoning or adding a pinch of black pepper to taste.
  • Use a butter mixture to brush rather than plain butter to infuse garlic flavor uniformly.
  • This dish contains gluten from the semolina flour and is not suitable for gluten-free diets.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://skysrecipes.com/roman-gnocchi-bake-recipe/