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Messy Gnocchi alla romana

17/11/2023

Roman-style gnocchi is a traditional dish from Central Italy, particularly from Lazio. The “messy” version could refer to a richer, oven-gratinated variation typical of homemade cuisine. Here’s the traditional recipe for Roman-style gnocchi with an Italian twist to make them “messy”.

Ingredients

  • 250 g of semolina
  • 1 l of milk
  • 100 g of butter
  • 2 egg yolks
  • 150 g of grated Parmigiano
  • Nutmeg to taste
  • Salt to taste
  • 200 g of mozzarella (for the messy variant)
  • 100 g of diced cooked ham (optional, for the messy variant)
  • Tomato sauce to taste (optional, for the messy variant)

Preparation

  1. In a large saucepan, bring the milk to a boil with a pinch of salt and 50 g of butter.
  2. When the milk boils, slowly pour in the semolina, stirring continuously with a whisk to prevent lumps from forming.
  3. Lower the flame and continue cooking for about 10 minutes, until the semolina has thickened into a dense cream.
  4. Remove the semolina from the heat, let it cool slightly, and then mix in the egg yolks, half of the Parmigiano, and a pinch of nutmeg. Stir well to obtain a homogeneous mixture.
  5. Spread the mixture on a work surface previously moistened with a little cold water, trying to get an even layer about 1 cm thick. Allow to cool completely.
  6. Using a cookie cutter or a glass, cut out discs from the solidified mixture.
  7. Butter an oven dish and arrange a layer of semolina discs side by side.
  8. Sprinkle with some Parmigiano, pieces of mozzarella, and, if you want an extra touch, add the diced cooked ham as well.
  9. Make as many layers as possible, alternating the gnocchi, cheese, mozzarella, and ham until all ingredients are used, finishing with the Parmigiano and remaining butter flakes.
  10. Bake in a preheated oven at 200 °C for about 20 minutes or until a golden crust forms on the surface.
  11. (Optional) If you want to add tomato sauce, spread it over the layers before the last of Parmigiano and butter, then proceed with oven cooking.

This dish turns into the “messy” version with the addition of mozzarella and ham for a richer flavor and a creamier, stringy consistency. The variant with tomato sauce is a further customization that enriches the preparation with a touch of Mediterranean flavor.