Gnocchi alla romana - galettes bicolores

Updated at: Thu, 17 Aug 2023 13:40:39 GMT

Step 1

Put the Parmesan in the bowl and grate 15 sec. Lives. 10. Transfer to a bowl and set aside. Put the milk, butter, yogurt, salt and pepper in the bowl and cook 8 min. 95 ° C Vit. 3. Put the knives in steps for 2 min. Lives. 3 without the measuring cup, adding the 20 g of grated Parmesan, the semolina and the egg yolk through the hole in the lid. Cook 8 min. 90ºC Vit. 2, stirring occasionally with the spatula through the hole in the lid. Meanwhile, on the work surface, spread a cotton cloth and cover it with a sheet of baking paper of the same size. Pour the mixture in the center of the baking paper, spread it with the spatula to form a rectangle and let it compact for a few minutes. Using baking paper, roll the mixture into a cylinder (Ø 5 cm approximately), wrap it well in paper and then with a cloth. Let cool completely and, in the meantime, prepare the red gnocchi. Wash and dry the bowl.

Step 2

Place the beet in the bowl and mix for 20 sec. Lives. 4.5. Transfer to a bowl and set aside. Put the milk, pepper, salt, butter, yogurt in the bowl and cook 8 min. 95 ° C Vit. 3. 3. Put the knives in steps for 2 min. Lives. 3 without the measuring cup, adding the 20 g of grated Parmesan, the semolina and the egg yolk through the hole in the lid. Cook 8 min. 90ºC Vit. 2, stirring occasionally with the spatula through the hole in the lid. Meanwhile, on the work surface, spread a cotton cloth and cover it with a sheet of baking paper of the same size. Pour the mixture in the center of the baking paper, spread it with the spatula to form a rectangle and let it compact for a few minutes. Using baking paper, roll the mixture into a cylinder (Ø 5 cm approximately), wrap it well in paper and then with a cloth. Let cool completely and, in the meantime, prepare the red gnocchi. Wash and dry the bowl.

Step 3

Preheat the oven to 200 ° C. Take the semolina cylinders and remove the tea towel and baking paper. Place the white cylinder on a cutting board and, using a knife with a long, smooth blade, cut it into 1 cm slices. Proceed in the same way with the red cylinder. Arrange the discs of 2 semolina, alternating colors, a little superimposed, in the mold previously prepared. Place a few flakes of butter on the surface and sprinkle with the remaining 30 g of grated Parmigiano Reggiano. Bake in a hot oven for about 20 minutes (200ºC), until the surface is golden. Carefully remove from the oven and let cool for 10 minutes. Serve hot.

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