These Roman-style semolina dumplings soak up the delicious mushroom sauce.
Ingredients
- 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
Mushroom sauce
- 1 tablespoon 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 tablespoon fresh thyme leaves
- 80g (1/2 cup) frozen peas
- 2 tablespoons chopped fresh continental parsley
Method
- Step 1Line 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.
- Step 2Preheat oven to 200°C. 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.
- Step 3Meanwhile, 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.
- Step 4Transfer the gnocchi to a platter. Top with the mushroom sauce.
- Low carb
- Lower gi
Nutrition
2610 kj
Energy
35g
Fat Total
20g
Saturated Fat
4g
Fibre
25g
Protein
149mg
Cholesterol
379.85mg
Sodium
18g
Carbs (sugar)
43g
Carbs (total)
All nutrition values are per serve
Notes
Malmsey fortified wine is available at Dan Murphy’s.
Tips for preparing gnocchi alla romana:
- To prevent lumps, add semolina to the hot milk in a slow steady stream, stirring constantly.
- Semolina is quite thick, so use a wooden spoon to beat in the other ingredients until well combined.
- The gnocchi spreads as it cooks, so make sure you leave enough room between the disks on the tray.
For a tasty twist, swap half the mushrooms in the sauce for chopped pancetta.
- Author: Alison Adams
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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