CookEat Recipe
Artusi’s Roman-Style Flour Gnocchi
Soft wheat-flour gnocchi with milk, egg and Gruyere, arranged as irregular chunks with butter and Parmesan between the layers, then browned.
Method
Steps
Step 1
Gather the ingredients: 150 g plain wheat flour; 50 g butter, divided into two equal portions; 40 g Gruyere, cut into small pieces; 20 g grated Parmesan; 500 ml milk; 2 whole eggs; Salt to taste.
Step 2
In a saucepan, blend the flour with the eggs, gradually adding the milk to avoid lumps. Add the small pieces of Gruyere. Cook over medium-low heat, stirring continuously, until thick and firm, the flour is fully cooked and the egg mixture reaches 74°C, about 10–15 minutes after it begins to thicken. Lower the heat if it catches.
Step 3
Season with salt and stir in 25 g butter. Spread in a shallow dish, let heavy steam subside briefly and refrigerate promptly until cold and firm, about 45–60 minutes.
Step 4
Use a spoon and a table knife to divide the cold mixture into small irregular chunks, about 3–4 cm, and place them in layers in an ovenproof serving dish. Distribute the remaining 25 g butter in small pieces and the 20 g Parmesan between successive layers, leaving the top without added Parmesan. This is the chunk-forming technique referenced in the cornmeal gnocchi recipe; the dough here remains wheat flour.
Step 5
Bake at 200°C for about 20–25 minutes, until the exposed gnocchi are lightly browned and the centre reaches 74°C. Serve hot. For about eight or nine small portions, double all ingredients and use two dishes or a suitably larger shallow dish, checking that both heat through.
Cooked it? Rate it.
Cooked 0 times