Roman-style Gnocchi

Name: Roman-style Gnocchi
Prep time: 30 min
Yield: 4
Cuisine: Italia
Ingredients: 300 g Semolina; 1.3 liters Unsweetened Soy Milk; 50 g Veganok Vegetable Margarine; 2 tablespoons Nutritional Yeast; to taste Nutmeg; a pinch Salt

@cucinaverza

Category: First courses

Discover the authentic Roman-style Gnocchi: soft semolina discs with nutmeg and veganok margarine. Traditional taste for a vegan Italian dish!

Difficulty: Medium

Cooking time: minCooking: min

Preparation time: 30 minPreparation: 30 min

Country: Italia

cucinaverza@cucinaverza

Ingredients

No. Servings

Semolina300 g
Unsweetened soy milk1.3 liters
Veganok vegetable margarine50 g
Nutritional yeast2 tablespoons
Nutmegto taste
Salta pinch

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 7
In a saucepan, mix all the ingredients except the semolina. Heat on the stove and sprinkle in the semolina, stirring constantly with a whisk.
STEP 2 OF 7
The mixture will start to thicken almost immediately. Cook for a couple of minutes, stirring vigorously, even with a wooden spoon if it's easier for you, then remove from heat.
STEP 3 OF 7
While still warm, spread the mixture on a baking sheet lined with parchment paper. Flatten the mixture to a thickness of about 1 cm.
STEP 4 OF 7
When it has cooled slightly (it will only take a few minutes), cut it with a pastry cutter to make many medallions. Do not discard the scraps; we will use them to make gnocchi.
STEP 5 OF 7
Butter a 30x20 cm baking dish and arrange the Roman-style gnocchi in rows, slightly overlapping them.
STEP 6 OF 7
I added some vegetable ragù, but it is completely optional. You can simply drizzle them with extra virgin olive oil and sprinkle the surface with cheese or nutritional yeast.
STEP 7 OF 7
Bake in a preheated static oven at 200°C for 20 minutes + 2 final minutes with the grill function.

General Information

Origin

Italia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Preparation

STEP 1 OF 7

In a saucepan, mix all the ingredients except the semolina. Heat on the stove and sprinkle in the semolina, stirring constantly with a whisk.

STEP 2 OF 7

The mixture will start to thicken almost immediately. Cook for a couple of minutes, stirring vigorously, even with a wooden spoon if it's easier for you, then remove from heat.

STEP 3 OF 7

While still warm, spread the mixture on a baking sheet lined with parchment paper. Flatten the mixture to a thickness of about 1 cm.

STEP 4 OF 7

When it has cooled slightly (it will only take a few minutes), cut it with a pastry cutter to make many medallions. Do not discard the scraps; we will use them to make gnocchi.

STEP 5 OF 7

Butter a 30x20 cm baking dish and arrange the Roman-style gnocchi in rows, slightly overlapping them.

STEP 6 OF 7

I added some vegetable ragù, but it is completely optional. You can simply drizzle them with extra virgin olive oil and sprinkle the surface with cheese or nutritional yeast.

STEP 7 OF 7

Bake in a preheated static oven at 200°C for 20 minutes + 2 final minutes with the grill function.

Analysis

Attention

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)	111.59
Carbohydrates (g)	14.83
of which Sugars (g)	0.97
Fat (g)	4.09
of which Saturates (g)	1.25
Protein (g)	4.4
Fiber (g)	0.65
Sale (g)	0.18