Gnocchi alla Romana from Essential Ottolenghi: A Collection (page 198) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cucumber and lamb's lettuce salad; Ricotta and oregano meatballs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • greedyrosie on June 28, 2020

    I thought this was delicious. I messed up somewhat on the rolling in clingfilm, but even though I couldn’t get tight rolls, they stayed together well enough to slice cleanly after chilling. I served this with some fresh tomato and garlic sauce.

  • joneshayley on April 19, 2020

    I found this relatively easy to make, and worth making as my whole family loved it. Effort to taste ratio is great as they were cheesy, salty and unctuous- looked beautiful too. I’d make this for family or for a dinner party. I’d make sure to use good cheese though.

  • anya_sf on April 11, 2020

    The gnocchi weren't hard to make, although the semolina thickened almost immediately upon mixing with the milk. Although the logs seemed somewhat loose and misshapen, they were easy to slice after chilling. We had this as a main with a crisp green salad, as suggested. Three of us nearly ate all of it. I quite liked it. My son only liked the broiled cheesy top parts; he wanted more cheese (and flavor) overall. Some rosemary might be nice in them.

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