Roman Gnocchi is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a stiff flour paste rolled into small cork shapes that are baked with cheese and are finished with gravy or game sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Roman Gnocchi.
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This is a classic recipe for a Victorian version of Roman Gnocchi that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 309.—ROMAN GNIOCCHI.
To half a pint of water add three ounces of fresh butter, a little nutmeg, pepper and salt ; set this to boil in a stewpan over the fire, and as soon as the ebullition rises, mix into it six ounces of flour; stir this paste briskly over the fire until it ceases to adhere to the sides of the stew pan; then mix in two whole eggs and the yolks of two others, and also two ounces of grated Parmesan cheese. Having vigorously worked this paste, proceed to roll it out in the shape of very small corks, with flour strewn upon the table; parboil these for ten minutes, and having drained them upon a sieve, finish the gnocchi as directed for raviolis, No. 308.
Modern Redaction
Ingredients:
300ml water
90g butter
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
180g plain flour
2 eggs
2 egg yolks
60g grated Parmesan cheese
100g finely-grated Parmesan cheese
50g butter, melted
70ml rich brown game sauce or rich gravy
Method:
Combine the water and butter in a pan. Season with nutmeg, salt and black pepper and bring to a boil. As soon as the butter starts foaming on the surface, whisk in the plain flour, working quickly so the mixture is smooth and not lumpy. Briskly stir the resultant paste over medium heat with a wooden spoon, until the mixture begins to thicken and comes away from the sides of the pan.
At this point beat in the eggs, egg yolks and the 60g Parmesan cheese until smooth. Take off the heat and vigourously work the dough until smooth and completely combined.
Turn the dough out onto a floured work surface. Dust with flour then take small pieces and roll these into small cork shapes. Bring a pan of water to a boil, add the shaped gnocchi and cook for 10 minutes. Take of the heat and drain in a colander.
Arrange the gnocchi in layers in a baking dish, scattering Parmesan cheese between each layer as you finish it. Sprinkle the melted butter over the top then transfer to an oven pre-heated to 180°C and bake for about 40 minutes.
Pour in the hot brown game sauce or gravy and serve immediately.
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