Today the chef proposes gnocchi alla romana, a dish of Lazio origin which, thanks to its unique and special taste, has rapidly spread like wildfire in all the towns of beautiful Italy. It is well known that gnocchi alla romana are an extremely satiating, tasty and naturally caloric first course. But we who care about the line will try to moderate the caloric share of the dish, while preserving its characteristic flavor: how to do it? We respect small precautions: first of all we use skimmed milk instead of whole milk; then, we use a portion of butter equal to half of the classic recipe. Finally, for the dressing we will choose the tomato instead of the butter.
Video of the Recipe
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Identity Card of the Recipe
- 125 KCal Calories per serving
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Ingrediants
For the gnocchi
- 1 l of milk
- 250 g of re-milled durum wheat semolina or semolina
- 6-7 g of salt
- 1 grated nutmeg
- 40-60 g (2-3 medium) of egg yolks
- 40 g of butter
To flavor
- 40 g of grated Parmesan cheese
- 250 g of tomato puree
Materials Needed
- 1 large saucepan with lid
- Work plan
- Silicone sheet (optional)
- Knife or spatula with long blade (to level the dough)
- Pasta cup or round molds
- Pyrex dish
- Grater
- Wooden spoon or whisk
Preparation
- Boil the milk with the salt, butter and grated nutmeg.
- Once it has boiled, pour in the re-milled durum wheat semolina. Initially, it is advisable to mix vigorously to prevent lumps from forming. Subsequently, it is advisable to lower the heat and, stirring occasionally, let it cook for 15- 20 minutes.
- At this point, pour the mixture into a baking dish and quickly add 2 or 3 egg yolks, one at a time, until the right consistency is reached. (it is recommended to refer to the video).
- The next step is to overturn the mixture on a work surface to give the gnocchi a circular shape.
Important tips
Before spilling the mixture onto the surface, it is essential to moisten the pastry board and work the dough with wet hands to prevent it from sticking to the hands and the work surface. Even if you use a silicone mat, it is always recommended to wet the hob.- Model the dough with your hands (and possibly with the help of a long knife with a wet blade), until you have a disk of dough about 1 cm thick.
- With the pasta bowl form many small circles and place them on the baking dish, where we would have previously poured a generous amount of tomato sauce (flavored with salt, pepper, basil and a drop of oil).
- Arrange the gnocchi neatly, overlapping them slightly (but not too much). Finish with a little tomato puree and a sprinkling of grated Parmesan cheese.
- Bake in a preheated oven at 180 ° C for about 15-20 minutes, until the surface begins to brown.
Alice's comment - PersonalCooker
Putting small and wise measures into practice (e.g. replacing whole milk with skimmed milk, using less butter and seasoning the dish with tomato) we obtained wonderful Roman-style gnocchi much lighter than the classic recipe.Nutritional values and Health Comment on the recipe
The gnocchi alla romana - light, proposed by Alice in the video, are the typical example of how a traditional recipe (with all its fats) can be reworked, achieving a better nutritional balance and greater healthiness, but without sacrificing taste and pleasure of the table. An average portion of gnocchi alla romana is around 200g, or (respecting the translation on the side) about 250-260kcal, so to speak, the equivalent of a small dish of lightly seasoned pasta; it is clear that the lipid profile tends inexorably towards saturated fatty acids to the detriment of unsaturated ones, but given the modest weights, this aspect should not have a negative impact on the consumer's diet.
