Description
Gnocchi alla Romana are as delicious as they are virtually unknown. I feel like I’ve eaten a fair amount of Italian food, and I’ve been to Rome, but it wasn’t until late in life that I discovered these wonderful, baked semolina dumplings.
Ingredients
- 3 cups milk
- 1 teaspoon kosher salt, or to taste
- 1 ¼ cups semolina flour
- 1 ¾ ounces freshly grated Parmigiano-Reggiano cheese
- 2 large egg yolks
- 3 tablespoons cold unsalted butter, cut into small cubes
- 3 tablespoons melted butter
- 1 pinch cayenne pepper
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or more to cover
Instructions
- Line a rimmed baking sheet pan with plastic wrap.
- Combine milk and salt in a saucepan over medium-high heat; bring to almost a simmer. As soon as bubbles start to break the surface
- gradually whisk in semolina until mixture thickens
- about 20 seconds. Reduce the heat to medium-low and continue stirring with a wooden spoon until very thick
- 7 to 10 minutes.
- Remove from the heat. Add 1 cup Parmigiano-Reggiano cheese
- egg yolks
- and cold butter; stir quickly to prevent yolks from cooking.
- Transfer mixture to the prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut
- about 30 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a round
- shallow baking dish.
- Cut out circles of semolina dough with a 2 3/4-inch diameter cookie cutter. Use damp hands to gather and flatten any dough scraps. Press scraps between plastic wrap and cut as many more circles as possible.
- Arrange gnocchi in a circular
- overlapping pattern in the prepared baking dish. Drizzle melted butter over top and spread evenly with a brush. Sprinkle with cayenne pepper and cover with remaining Parmigiano-Reggiano cheese.
- Bake in the preheated oven until golden brown
- about 25 minutes.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 1 hr 25 mins
Servings: 4