Easter Themed Month: Gnocchi alla romana with leeks and brie

Gnocchi alla romana are not, as the name can suggest, potato gnocchi.

They are made with the white type of semolina in the same way you make polenta and baked with butter and cheese.

I don’t like the traditional gnocchi alla romana recipe (from Lazio), even if rich and satisfying I think it lacks in taste, but being very versatile, more than my beloved polenta, they are perfect to enhance that of the sauce or the seasoning you decide to use.

When I cooked this recipe I decided not to style the slice, but now that I see the picture I think that was a bad idea…I hope you will give them a chance despite their aspect…

Gnocchi alla romana with leeks and brie

Ingredients:

-250 g semolina flour

-1 litre whole milk

-100 g butter

-2 tsp salt

-1/2 tsp nutmeg

-1/2 tsp pepper

-125 g parmesan cheese

-3 egg yolks

-4 leeks chopped

-1 tbsp butter

-250 ml cream

-a pinch of nutmeg

-a pinch of pepper

-salt

-200 ml cream

-200 g brie sliced

In a large heavy-bottomed saucepan add milk, butter, salt, pepper and nutmeg. Bring to a simmer.

Stirring constantly sprinkle the semolina into the simmering milk.

Cook at low heat until the mixture thickens. It will take about 15 minutes. Don’t stop stirring.

When thick turn off the head and add parmesan cheese and yolks.

Mix well then spread the mixture into a large baking pan, so you will have a layer 1/2 cm thick.

Let it cool.

Heat the oven at 180-200°C.

In a pan add butter and leeks. Cook at medium-low heat until tender. Add salt, pepper and nutmeg to taste and then the cream.

Cook for other 3-5 minutes.

Turn off the heat then set aside.

Using a knife cut the cooled gnocchi into squares (or into rounds if you prefer).

Take a new baking pan about 12×30 cm and spread it with a thin layer of leeks, then add a layer of gnocchi, again leeks and then the brie slices. Continue until you finish all the ingredients.

Pour the rest of the cream into the baking pan.

Bake until golden brown.

Enjoy!