Gnocchi Romana
1 serving
20 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Place a pot over medium heat and mix soy milk, olive oil, and a pinch of nutmeg. When the milk is well heated but not boiling, gradually add semolina while stirring constantly to avoid lumps. Continue stirring the porridge on low heat for 3-4 minutes.
- Soy milk: 400 ml
- Olive oil: 2 tablespoons
- Nutmeg: to taste
- Semola (durum wheat semolina flour): 60 g
2
Line the baking tray with parchment paper and moisten it slightly with water. Pour the hot porridge onto the tray and shape it into a layer 1 cm thick, trying to smooth the top layer nicely. Let it cool for about 20 minutes.
3
Preheat the oven to 200 degrees, meanwhile use a small cup or glass with a diameter of 4-5 cm to form circles. Gather the porridge left around the circles and form similar round gnocchi. Grease the gnocchi on both sides with vegetable oil and place them in the oven for 5 minutes, then flip them over. After another 5 minutes, do this again.
- Olive oil: 2 tablespoons
4
Serve the gnocchi Roman-style hot.
