LaBellaSorella

Italian food, travel & lifestyle

  • Home
  • About
  • Italian Specialty Dishes
  • Italian Travel Memories
  • La Dolce Vita
  • Notable Italian Restaurants
  • Contact La Bella Sorella

Gnocchi alla Romana – Roman Style Semolina Gnocchi

February 11, 2019 By Paula Barbarito-Levitt 12 Comments

Gnocchi alla Romana | labellasorella.com

Gnocchi represents a spectrum of dumpling stye dishes depending upon where you are in Italy, an unpretentious dish traditionally considered part of the pasta course.  Gnocchi alla Romana is perhaps less recognized than what many Italians identify with, that being the more well know Potato Gnocchi.  Historically, the word gnocchi is said to be derived from the word nocchi meaning a knot in a piece of wood or nocca meaning nuckle, I suppose that gnocchi in some way resembled both of those.  The origins of the dish are most likely Middle Eastern and can be traced as far back to the Roman period.

Gnocchi alla Romana as the name implies hails from the Lazio region, with Rome being the capital.  These flat discs of polenta or semolina, bathed with butter and baked with a topping of cheese are the essence of comfort food on a cold winter’s night.

Heating the milk, butter and nutmeg | labellasorella.com

 

Ideal for either entertaining a crowd or an intimate dinner with someone special, Gnocchi alla Romana can be prepared ahead and baked at the last moment.  The dish is straightforward and honestly requires little skill.  As with anything, simplicity and the highest quality ingredients are the hallmarks here.

 

Preparing to add the semolina | labellasorella.com

Slowly stirring the mixture to avoid lumps | labellasorella.com

Assemble all of you ingredients and equipment before you get started.

Once the mixture comes away from the sides, it is ready | labellasorella.com

A bit a attention to the stirring will result in a smooth consistency, which is essential.

The discs are cut and placed in a buttered baking dish | labellasorella.com

This is the ideal make ahead dish for Giorno di San Valentino along with a tossed salad, bottle of Prosecco or Trento DOC and something decadent to finish off the meal.  

 

If you enjoyed this post, please subscribe below and be sure to follow us on Facebook and Instagram @ labellasorella3.

Thank you. Check your inbox or spam folder now to confirm your subscription.

 

5.0 from 2 reviews
Gnocchi alla Romana - Roman Style Semolina Gnocchi
 
Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Author: Paula Barbarito-Levitt
Serves: 4 to 6 as a first course
Ingredients
  • 1 quart of organic whole milk
  • Freshly grated nutmeg, quanta basta
  • 1⅓ cup of either fine semolina or fine polenta
  • 2 large organic egg yolks
  • 6 Tbs. unsalted butter
  • ¾ to 1 cup of freshly grated Parmigiano
  • Pinch of sea salt
Instructions
  1. Butter a rimmed baking pan and set aside.
  2. Heat the milk in a medium size sauce pan along with 4 tablespoons of the butter, the grated nutmeg, and a nice pinch of sea salt; bring this to a low simmer
  3. Add the semolina or polenta in a slow stream, stirring the entire time to avoid any lumps. Continue to stir over medium low heat with a heat proof spatula or wooden spoon for about 10 minutes or until the mixture comes away from the sides of the pan.
  4. Transfer the cooked mixture to a glass or ceramic mixing bowl and add the egg yolks on at a time, followed by ½ cup of the grated Parmigiano - your mixture should be smooth and lump free.
  5. Spread the mixture onto the buttered pan and smooth using a spatula or damp fingertips to about ½ inch thick. Allow to completely cool and solidify, depending on the room temperature this is generally between 1 and 2 hours.
  6. Butter a glass or ceramic baking dish. Preheat the oven to 400º.
  7. Cut the cold semolina/polenta mixture using a 2 inch round cutter or glass. Cut the discs as close together as possible to avoid waste. Place the discs in the butter baking dish, slightly overlapping one another until you are finished. The scraps can be placed in a smaller baking dish and are perfectly wonderful.
  8. Dot the gnocchi with the remaining 2 tablespoons of butter and top with Parmigiano. The dish may be covered and refrigerated to use the next day or even frozen at this point.
  9. Place the baking dish into the preheated oven and bake until the top becomes crisp and the melted butter sizzles - about 15 minutes. Serve immediately.
3.5.3251

Gnocchi alla Romana | labellasorella.com

Filed Under: Comforting Soups, Pasta Dishes & Risottos

Chickpea & Pumpkin Soup – Zuppa di Ceci & Zucca

November 26, 2018 By Paula Barbarito-Levitt 12 Comments

Zuppa di Ceci & Zucca | labellasorella.com A hearty bowl of soup warms the soul at this time of year.  Deep in color, rich in flavor and so satisfying Zuppa di Ceci & Zucca is just what your Momma ordered on those chilly evenings.  Made with humble ingredients Chickpea & Pumpkin Soup typifies the simplicity of the Italian table while providing sustenance for the family. … 

Read More »

Filed Under: Comforting Soups, Pasta Dishes & Risottos

Gavi Ravioli – Ravioli a Culo Nudo al Gavi

October 1, 2018 By Paula Barbarito-Levitt 6 Comments

Gavi Ravioli | labellasorella.com

A visit to our producer Castellaro Bergaglio was nothing less than an extraordinary immersion into the foods, culture, hospitality and customs of this picturesque part of Piemonte.  Marco Bergaglio, the consummate host, made certain that we had a most in-depth understand and planned our trip accordingly.

Our final meal together, set in the picturesque tasting room at the winery, was something we had been anticipating for several days – Ravioli a Culo Nudo al Gavi.  Gavi Ravioli takes full advantage by featuring the heralded white wine reflecting the town’s name…. 

Read More »

Filed Under: Comforting Soups, Pasta Dishes & Risottos, On the Road in Italy

Zucchini Potato Soup – Vellutata di Zucchine e Patate

May 7, 2018 By Paula Barbarito-Levitt 15 Comments

Zucchini Potato Soup | labellasorella.com

Spring and the local farmer’s market were the inspiration for Zucchini Potato Soup, a riff on traditional Vichssoise using predominately fresh zucchini as the primary ingredient.  Rich without the addition of any dairy product whatsoever, Zucchini Potato Soup can be served both hot or chilled.

Prepping the vegetables and aromatics | labella sorella.com

The delightfully satisfying soup couldn’t be easier to prepare, chopping the ingredients is the most difficult part.  Actually, as long as the vegetables are chopped with attention to fairly uniform sizes, there is no need to be especially careful with this step as the immersion blender will finish the soup off. The flavor base is derived from shallots which impart just the right balance to the flavor of the zucchini.  Fresh water provides the liquid needed to transform these vegetables into a veloute as it does not at all comprise the essential flavor of the vegetables as some vegetable stocks might.

Developing a flavor base | labella sorella.com

Use either an immersion blender to puree the cooked vegetables immediately or wait until the contents of the pan cools down to do so with a blender.  A last minute squeeze of fresh lemon juice heightens the flavors of the soup adding just the right balance of acidity.  The veloute may be served at once or refrigerated to allow the flavors to further deepen and serve in the coming days.

Served chilled in shot glasses before dinner | labella sorella.com

Zucchini Potato Soup can be served in shot glasses and passed as an hor d’oeurve with chilled spumante.  It is elegant in it’s simplicity while being the ideal first course for friends with dairy restrictions.

 

Thank you. Check your inbox or spam folder now to confirm your subscription.

 

4.7 from 3 reviews
Zucchini Potato Soup - Vellutata di zucchine e Patate
 
Print
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
A creamless soup which may be served warm or chilled.
Author: Paula Barbarito-Levitt
Serves: 6 - 10 servings depending on size
Ingredients
  • 1 medium sized sweet or white onion, peeled and chopped
  • 1 large shallot, chopped
  • 2 peeled cloves of garlic, crushed
  • 5 or 6 small zucchini, washed, trimmed and chopped
  • 2 russet potatoes, peeled and chopped
  • 3 tablespoons of extra virgin olive oil
  • 1 lemon
  • Fresh water, start with 5 cups
  • Fine sea salt
  • Freshly ground black or white pepper, depending upon your preference
  • Fresh minced chives
Instructions
  1. Add the extra virgin olive oil to a large stock pot and heat over a medium flame. Once the oil is hot add the chopped onion, shallot and garlic stirring often to soften, not brown. Take your time with this step as you are preparing the flavor base for the soup.
  2. Add the chopped potato, season with salt and saute for an additional 4 to 5 minutes.
  3. Add the zucchini and continue to cook for another 4 to 5 minutes, stirring intermittently and seasoning the soup with salt and freshly ground pepper as needed.
  4. Once the vegetables have had the opportunity to slightly soften and merge in terms of absorbing flavor, pour the 5 cups of fresh water into the pot. Turn the flame to medium high and bring the contents to a boil.
  5. Reduce the heat, partially cover the pot and simmer for 20 to 30 minutes until the vegetables are soft. If using an immersion blender you may emulsify the vegetables while hot until the contents become a velvety soup. When using a blender, wait until the contents have completely cooled before transferring. If the soup seems to be a bit too thick for your liking, add a bit more water, starting with ½ cup.
  6. The soup may be serve hot or chilled with a garnish of freshly chopped chives.
3.5.3226

Zucchini Potato Soup, light & refreshing | labella sorella.com

Filed Under: Comforting Soups, Pasta Dishes & Risottos

  • 1
  • 2
  • 3
  • …
  • 9
  • Next Page »

Welcome to La Bella Sorella!

After years of teaching regional Italian cooking classes, planning Italian adventures, and sharing my travel tips about Italy, starting a blog about Italian food, travels and lifestyle was a just natural next step. Learn More…

Let’s Connect

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Subscribe to Our Newsletter

Thank you. Check your inbox or spam folder now to confirm your subscription.

Recent Posts

  • Crostata di Ricotta & Viscioli – Ricotta & Sour Cherry Tart May 26, 2020
  • Almond Cookies with Cherry Preserves – Biscotti di Ceglie March 25, 2019
  • Gnocchi alla Romana – Roman Style Semolina Gnocchi February 11, 2019
  • Chickpea & Pumpkin Soup – Zuppa di Ceci & Zucca November 26, 2018
  • Chiara’s Pear Torte – La Torta di Pere della Chiara November 4, 2018
  • Gavi Ravioli – Ravioli a Culo Nudo al Gavi October 1, 2018

Archives

  • May 2020
  • March 2019
  • February 2019
  • November 2018
  • October 2018
  • July 2018
  • June 2018
  • May 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014

Categories

  • Appetizers, Antipasti & Wonderful Things to Nibble On
  • Basic Techniques
  • Beverages with an Italian Twist
  • Breads & Pizza
  • Comforting Soups, Pasta Dishes & Risottos
  • December Holidays
  • Desserts to Dream Of
  • Egg Dishes for Every Occasion
  • Living La Dolce Vita in California
  • Main Course Dishes or Secondi
  • None
  • Notable Italian Restaurants
  • On the Road in Italy
  • Passover
  • Rosh Hashanah
  • Salads for Every Season
  • Shavuot
  • Side Dishes or Contorini
  • Thanksgiving
  • Wine & Aperitivo Time

Blogroll

  • Parla Food
  • La Tavola Marche
  • Aglio, Olio e Peperoncino
  • Panini Girl
  • smitten kitchen
  • Due Spaghetti
  • Italy on My Mind
  • Ciao Chow Linda
  • Brooklyn Salt
  • Elizabeth Minchilli in Rome
  • Memorie di Angelina
  • Juls' Kitchen
  • Silvia's Cucina
  • Emiko Davies
  • Domenica Cooks
  • Marisa’s Italian Kitchen

Connect

After years of teaching regional Italian cooking classes, planning Italian adventures, and sharing my travel tips about Italy, starting a blog about Italian food, travels and lifestyle was a just natural next step. Learn More…

  • Email
  • Facebook
  • Instagram
  • Twitter

Popular Posts

Copyright © 2023 Paula Barbarito-Levitt