Time
0 min
Serving
4 persons
Calories
335
Gnocchi alla Romana are delicious baked dumplings made with semolina flour, milk, butter, and Parmesan. 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 virtually unknown semolina gnocchi. This would make a world-class side dish but can also be paired with your favorite pasta sauce and served as an appetizer or entrée.
Ingredients
- milk: 3 cups
- kosher salt: 1 tsp (to taste)
- ¼ cups semolina flour: 1 piece
- freshly grated Parmigiano-Reggiano cheese: 1 cup
- egg yolks: 2 piece
- unsalted butter, cut into small cubes: 3 Tbsp (cold)
- unsalted butter: 3 Tbsp (melted)
- pinch cayenne pepper: 1 piece
- freshly grated Parmigiano-Reggiano cheese, or more to cover: 2 Tbsp
Metric Conversion
Stages of cooking
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Line a rimmed baking sheet pan with plastic wrap.
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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.
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Remove from the heat. Add 1 cup Parmigiano-Reggiano cheese, egg yolks, and cold butter; stir quickly to prevent yolks from cooking.
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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.
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Preheat the oven to 425 degrees F (220 degrees C). Grease a round, shallow baking dish.
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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.
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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.
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Bake in the preheated oven until golden brown, about 25 minutes. Matt Wencl
