Gnocchi alla Romana
Roman-style semolina gnocchi, a comforting Italian classic.
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- •Milkwhole milk preferred
- •Semolina flour
- •Parmigiano-Reggianofinely grated
- •2 Egg yolks
- •Butterdouble if not using whole milk
- •Saltto taste
- •Nutmegfreshly grated, to taste
- 1
Combine whole milk and butter in a pot and bring to a simmer.
5 min
- 2
Add salt and freshly grated nutmeg to taste.
1 min
- 3
Add semolina flour to the simmering milk, stirring continuously until thickened.
5 min
- 4
Remove from heat and whisk in egg yolks one at a time.
2 min
- 5
Add finely grated Parmigiano-Reggiano and mix well.
2 min
- 6
Roll out the mixture to about half an inch thick and cool.
10 min
- 7
Cut into rounds using a cookie cutter.
5 min
- 8
Place gnocchi rounds in a baking pan, slightly overlapping.
2 min
- 9
Preheat oven to 400°F (200°C).
5 min
- 10
Top gnocchi with melted butter and sage or gorgonzola and sprinkle with grated cheese.
5 min
- 11
Bake for 15 to 20 minutes, optionally broil for 5 minutes for a crispy top.
20 min
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