Best Giada De Laurentiis Gnocchi Alla Romana Giadzy Recipes

Gnocchi alla Romana image

Provided by Giada De Laurentiis

Time 1h22m

Yield 4 to 6 servings

Number Of Ingredients 7

3 cups low sodium chicken stock
3/4 cup semolina flour
1 teaspoon salt
1 large egg
3 tablespoons unsalted butter
1/3 cup freshly grated Parmesan
1/2 teaspoon freshly ground black pepper, optional

Steps:

Lightly oil a small baking sheet. Whisk the stock, semolina flour, and salt in a heavy medium saucepan over medium-high heat until the mixture bubbles and is very thick, about 10 minutes. Beat the egg in a large bowl. Gradually beat the semolina mixture into the egg.
Transfer the gnocchi mixture to the prepared baking sheet, spreading it to form a 1/2-inch-thick layer. Cover and refrigerate until the gnocchi mixture is cold and firm, at least 1 hour.
Preheat the broiler. Generously butter a 10-inch-diameter gratin dish. Using a 2-inch-diameter cookie cutter, cut out rounds from the gnocchi mixture. Arrange the gnocchi in the prepared baking/gratin dish, overlapping slightly. Brush the remaining butter over the gnocchi. Sprinkle with the cheese, and pepper, if desired. Broil until the gnocchi are heated through and beginning to brown, about 6 minutes.

Sardinian Gnocchi image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h30m

Yield about 1 pound

Number Of Ingredients 4

1 cup semolina flour, such as Caputo
1 cup 00 flour, such as Caputo, plus more for dusting
3/4 cup warm water, plus more if needed
1/4 teaspoon kosher salt

Steps:

In a large bowl, combine the semolina and 00 flours and form a well. Add the water and salt to the center of the well. Using a fork, slowly start to incorporate the flour into the water to form a rough dough. Add a teaspoon of water if the dough is too dry or a dusting of flour if it is too wet.
Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 8 to 10 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour.
Cut the dough into 6 pieces. Roll a piece into a 1/3-inch-thick rope. Cut the rope into 1/3-inch pieces. Press one piece of dough firmly with your thumb against a gnocchi board or the back tines of a fork, rolling the dough as you pull it along to create a shell shape. Continue with the remaining dough, dusting the pasta with 00 flour as needed to prevent sticking.