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Quinoa Gnocchi Alla Romana

Quinoa Gnocchi Alla Romana

Quinoa Gnocchi alla Romana is a Roman style dish with a little twist and a truly satisfying ultimate comfort food.
Course Vegetarian
Cuisine Italian
Servings 4 -6
Author Marisa


  • 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


  • 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.