Gnocchi alla Romana

  • 1L milk
  • 1 cup semolina
  • 1 egg yolk
  • 1/2 teaspoon nutmeg
  • black pepper
  • 50g butter, melted
  • 50g grated parmesan cheese
 
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1. In a medium saucepan, bring milk to the boil

 
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2. Remove the saucepan from the heat, then slowly pour the semolina into the milk, constantly stirring. Adding the semolina too fast or not stirring constantly will cause the semolina to lump

 
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3. Return the saucepan to a medium heat and stir constantly for 3 minutes, until the semolina thickens

 
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4. Remove the saucepan from the heat and stir through the egg yolk, nutmeg and pepper

 
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5. Pour the semolina into a medium sized pan, so that the mixture is approximately 2cm high

6. Put the tray in the fridge for approximately 1 hour, until the mixture cools and sets

 
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7. Use a glass to cut out semolina gnocchi and arrange them in a smaller tray, with each gnocchi slightly overlapping. With the leftover pieces of dough, press it together to a height of 2cm and continue to cut out circles

 
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8. Spoon the melted butter over the gnocchi and sprinkle with parmesan cheese

 
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9. Bake in an oven at 180C for 15 minutes or until golden brown

What's the story?

Nutritional Information (per gnocchi- makes 12 gnocchi)

  • Energy: 709kJ
  • Protein: 6.4g
  • Fat: 8.5g (Saturated fat 5.2g)
  • Carbohydrates: 16.3g (Sugars 5.3g)
  • Sodium: 116mg

 

And a word from the dietitian...

By swapping to low fat milk, this recipe will have 800kJ less, 22g less of fat and 14g less of saturated fat. Luckily, the protein and calcium content will stay the same so you will still get all the goodies without the baddies! Really, most people over 2 years of age should be having low fat milk, unless medically recommended against.