by Quinoa Gnocchi alla Romana is a Roman style dish with a little twist and a truly satisfying ultimate comfort food. One of those easy to prepare meals with few ingredients that requires minimum fuss and packs lots of flavor. Served as either an entreé or a first course meal, it is sure to impress.
These roman style gnocchi are made with semolina, a durum wheat flour and very much different from the more popular potato gnocchi but equally delicious.
Simmered in milk till a porridge like consistency and flavored with a few simple ingredients such as butter and Parmesan cheese with an egg yolk for some added richness and of course…that little twist I mentioned being quinoa!
Quinoa, better known as the mother of all grains and a nutritional powerhouse has a chewy texture once cooked and is nutty in taste. There is much to love about this protein packed super food!
These cutesy little grains of white, red and black hues add a visual appeal and elevates this rather simple dish and I could not resist adding them to one of my favorite dishes.
The cooked quinoa is stirred into the semolina mixture along with the butter, cheese, egg yolk and then spread out to a half inch thick layer.
Although I used a 2 inch cookie cutter to shape the disks, alternately a drinking glass would also work. Or simply get creative with any shape you prefer.
You can really go to town here using lots of cheese and if I may say so, the more… the better it is!
A bit of time under the broiler and these delicious gnocchi develop crispy golden brown edges with pillowy soft centers.
Serve with a light drizzle of your finest extra virgin olive oil and garnished with some parsley sprigs for extra love.
Simple, satisfying and so delicious!!
Buon appetito!
Quinoa Gnocchi Alla Romana
Ingredients
- 1/4 cup quinoa (I used a tri-color mix of white, red and black)
- 3 cups whole milk
- 1 cup semolina flour
- 1 teaspoon salt
- 2 tablespoons plus 2 melted tablespoon for topping
- 1/2 cup grated Parmesan cheese plus 1/4 cup for topping
- 1 egg yolk (beaten)
Instructions
- Grease a baking sheet and set aside.
- Rinse the quinoa with cold water.
- Place the quinoa in a small pot filled with 2/3 cup of water and bring to a boil.
- Reduce the heat and let simmer uncovered until all the water is absorbed and set aside til ready to use.
- Whisk together the milk, semolina flour and the salt in a sauce pan over medium-high heat until the mixture thickens and bubbles over for about 6 to 8 minutes while stirring constantly.
- Remove the mixture from the heat and stir in the cooked quinoa, 2 tablespoons of butter, 1/2 cup grated Parmesan cheese and the beaten egg yolk.
- Transfer the gnocchi mixture to your prepared baking sheet, spreading it out to about a 1/2 inch thick layer.
- Chill uncovered for 1 hour or until very firm.
- Butter a 10 inch round or oval shaped baking dish.
- Using a 2 inch round cookie cutter or the top of a drinking glass, cut out round shaped circles from the firm gnocchi mixture.
- Arrange the slices in the baking dish while slightly overlapping them.
- Brush the 2 tablespoons of melted butter over the gnocchi and sprinkle with a 1/4 cup of grated Parmesan cheese.
- Place the prepared gnocchi dish in the oven, on the middle rack and broil for about 8 minutes just until they have heated through and have a golden brown crust.
Looks and sounds wonderful!
Thanks so much they are quite yummy ?
I’m sure!
I’m not a big quinoa fan, but maybe made this way will change my mind about it, as the dish looks so incredibly tasty! 🙂
I cook quinoa at least once a week, and am always looking for new ways to incorporate it into new dishes. This ones a keeper! Hope you get to try it one day, thanks Ronit?
The Quinoa Gnocchi looks divine!!!
Thanks Sandra, it disappeared so quickly and I was actually disappointed that there were no leftovers!?
I bet! I am always disappointed when there are no leftovers! 🙂
Marisa, they look amazing!! Will have to try them❤️
Thanks Karen, it’s such an easy dish to prepare and so flavourful!
What fun! I love the discs!
These are indeed fun to make, kids would enjoy cutting out the shapes! Thanks Mimi?
This is such an interesting and beautiful dish Marisa. I have never seen anything quite like it especially made with Quinoa. I like that it is easy and not lots of ingredients. Very , very nice indeed.
Hi Teresa, the addition of quinoa is a lovely twist on the more traditional gnocchi alla romana and a great way to pack healthy proteins into this dish. So simple and yet elegant enough to share with guests. I’m glad you like it and thanks so much?
This sounds really good! I haven’t seen anyone use quinoa in gnocchi before!
Their really quite different from the more usual potato gnocchi both in texture and flavor. The quinoa adds a little interesting twist and really quite yummy. 🙂
I love the twist you added to this classic dish Marisa! Look forward to giving it a try.
Its definitely a yummy twist and one I’ll be making again and again! Hope you do give it a go and thanks Paula 🙂
Wow wow what an awesome and delicious looking dish. Pinning to tryblater.
Thanks so much, they make lovely appetizers or a main course meal!
I am impressed, will have to try it
I’ve never seen quinoa used in this way. I love it! ?
It’s a tasty way of incorporating the tiny grains in every day recipes. Thank you for your comment ?
You are most welcome. Cheers!!
What an intriguing idea. I love gnocchi alla romana. But I have always been a bit bewildered by quinoa, so this might be one way to get to know that grain better.
Frank, quinoa is really a wonderful grain with a nutty taste and has somewhat of a bite when cooked much like farro does. If still a little skeptical try it in soups instead. Thanks so much for dropping by!
This looks delicious, Marisa! I plan to try it as soon as the weather cools. Do you think this could be made ahead, maybe a day or two in the fridge, and baked the day of eating? Thank you.
Eva, you can make it a day ahead and reheat the following day. Apologies for not replying sooner.
Thank you for letting me know! No problem at all on not replying sooner! Perfect timing.
Enjoy Eva!
Thank you, Marisa! We will!