Gnocchi alla Romana

Generality

When we talk about "gnocchi" without specifying the type, it is understood that, in the national gastronomic language, they are the classic potato gnocchi. However, even those made of semolina, called "gnocchi alla romana", represent a strong point of the typical Italian culinary tradition.

Roman-style gnocchi are a characteristic first course of Lazio cuisine; they are obtained from a cooked mixture of semolina, milk, eggs, herbs, salt and butter. Usually, they are seasoned in a rather full-bodied way and subjected to a gratin in the oven or in a salamander.
Their energy intake is much higher than the classic potato gnocchi; those alla romana in fact bring considerable quantities of carbohydrates, but also the portion of lipids and cholesterol - which largely depends on the nature of the accompanying sauce - is often generous. The portion of the seasoned ones should be contained and, in case of metabolic diseases and / or overweight, better exclude them completely from the diet.
On the other hand, the recipe for gnocchi alla romana can also be modified or adapted to improve its nutritional characteristics; below, thanks to Alice (our personalcoocker), we will understand how to achieve this goal.

Ingrediants

Semolina for gnocchi alla romana

The flour used for Roman-style gnocchi is called semolina. It is a flour (improper term) of durum wheat, yellowish in color and of coarse consistency; it is therefore a completely different product compared to the flour generally used for potato gnocchi (type 00 of soft wheat). Although it contains gluten, the granules of the semolina are quite thick and the relative physical characteristics are totally different compared to white bread-making flour (which is more "sticky", fine and thickener).

Milk for Roman-style gnocchi

The milk used is generally of the animal type (proper milk), more precisely of the cow. The choice of whole, partially, or totally skimmed is subjective, as the fat component is mainly provided by butter (see below). The milk storage technology (pasteurized, UHT, microfiltered or raw) does not affect the finished product.

To tell the truth, the choice of the animal of origin is free of constraints; in addition to that of cow, sheep's milk, goat's milk, buffalo's milk, donkey's milk, cow's milk can also be used. mare etc. It is different for vegetable milks; soy, rice, oats, etc., as they do not have the same organoleptic and gustatory effect (even if they represent a valid alternative for vegan gnocchi alla romana). Obviously, this " last variable (type of animal milk or choice of vegetable milk) can significantly modify the sensory characteristics of gnocchi alla romana, giving, according to the type, hints of hay, other forages, etc.

Skimmed cow's milk tends to counteract the coloring effect of eggs.

Eggs for Roman-style gnocchi

The same applies to milk. Normally, medium-sized hen's eggs are used and absolutely PRIVATE OF THE ALBUM. The latter would favor the excessive compactness of the dough (due to the massive presence of heat-coagulating albumin), which would tend to gelatinize. On the contrary, the yolk helps to emulsify the mixture of lipids and water (thanks to the lecithins) without giving excessive solidity (instead regulated mainly by: water, starch and gluten); the yolks also have a notable coloring function, thanks to the retinol equivalent content (vitamin A).

NB. It is also possible to use turkey, goose, duck, quail, ostrich egg yolks, etc., as long as you keep in mind that the average chicken egg weighs about 15-20g.

Butter for Roman-style gnocchi

Butter acts as a condiment fat. Its function is to impart fragrance and softness without compromising the compactness of the gnocchi.

If you want to produce a totally vegan recipe, in addition to preferring a vegetable milk, it will also be necessary to choose an oil rather than butter; better to avoid margarine due to the presence of hydrogenated fatty acids or lipids of tropical origin.

Spices and salt for the Roman-style gnocchi

The only aromas useful in the formulation of gnocchi alla romana are grated nutmeg and finely ground pepper, in doses useful to satisfy personal taste (as well as cooking salt).

Process of the gnocchi alla romana

The procedure for the gnocchi alla romana (NOT vegan) is quite simple; first of all, in a saucepan, heat the milk with the butter, herbs and salt. Then, at the maximum temperature that the milk can withstand without "cooking and coming out of the pan", add the semolina a little at a time (perhaps using a sieve) and mix it with a whisk. At the end of incorporation, lower the heat and, with a spoon, stir periodically for about 20 ". Then, pull down from the stove and pour into a bowl; add the raw egg yolks and Parmesan, stirring frantically to prevent them from cooking. With the help of a long, greasy spatula or wet, flatten the mixture (about 1-3cm thick) on a smooth and greasy surface; when the mixture is cold, with a greasy or damp pasta bowl, cut some discs.
At this point, the gnocchi alla romana are ready to be seasoned. Distribute them partially overlapping in a greased baking dish and cover them with seasoning (ragù, béchamel, tomato, etc.), Parmesan cheese and flaked butter; then, brown them in the oven (grill: 180-220 ° C for a quarter of an hour) or in a salamander.

Nutritional Characteristics

Composition for: 100g of Gnocchi alla Romana (without seasoning)

Nutritional values (per 100 g of edible portion)

Edible part 100% Waterfall 64.1g Proteins 7.2g Prevailing amino acids - Limiting amino acid - Lipids TOT 8.6g Saturated fatty acids 5.27g Monounsaturated fatty acids 2.75g Polyunsaturated fatty acids 0.55g Cholesterol 85.0mg TOT Carbohydrates 18.0g Starch 14.8g Soluble sugars 3.2g Ethyl alcohol 0.0g Dietary fiber 0.8g Soluble fiber 0.0g Insoluble fiber 0.0g Power 173.7kcal Sodium - mg Potassium - mg Iron 0.5mg Football 147.6mg Phosphorus 143.0mg Thiamine 0.09mg Riboflavin 0.18mg Niacin 0.74mg Vitamin A (RAE) 86.6µg C vitamin 0.65mg Vitamin E 0.31mg

The chemical and metabolic characteristics of the classic Roman-style gnocchi WITHOUT seasoning will be mentioned below!

Roman-style gnocchi are certainly NOT a low-calorie food (they provide the same energy as cooked semolina pasta), even if most of the lipids that make up the original recipe could be safely avoided (without butter and with the total skimming of the milk)! The fatty acids that make up the traditional gnocchi alla romana are mainly saturated and the cholesterol portion is NOT negligible.
Most of the calories are provided by lipids, but polysaccharides (starch) are also of primary importance. A small part of disaccharides is provided by milk (lactose), while the fibers are present but not in excellent doses.
The proteins are contained in small quantities and of promiscuous biological value (medium in semolina and high in milk).
As far as vitamins are concerned, good concentrations of equivalent retinol (vitamin A) and riboflavin (vitamin B2) are observed; with regard to mineral salts, however, the only noteworthy concentrations are those of calcium and phosphorus. Obviously, also containing Parmesan or Parmesan cheese, it is better to reduce the amount of discretionary salt (the one added) to avoid exceeding the sodium portion.
Traditional gnocchi alla romana are NOT a suitable food for the diet of the hypercholesterolemic subject and, in abundant portions, they do not even lend themselves to that of the type 2 diabetic, hypertriglyceridemic and obese.
The average portion of gnocchi alla romana WITHOUT SEASONING could fluctuate between 150 and 250g (260-430kcal).

Gnocchi alla romana Light - Alice's Video Recipes

What's boiling in the kitchen of MypersonaltrainerTv today?

Exquisite "light" Roman-style gnocchi flavored with a sprinkling of parmesan and a veil of covering butter, just the right amount to enhance the flavors of the original recipe without dramatically increasing the intake of saturated fats.