Gnocchi alla Romana
A departure from the more common potato gnocchi, these light, pillowy rounds feature semolina and are baked instead of boiled. Parmesan cheese and a glaze of butter make them quite rich and delicious. They go well with meat or poultry but you can also top the gnocchi with your favorite tomato sauce or pesto.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Whisk together the milk, semolina, and salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking. Simmer, stirring constantly with a wooden spoon, until very stiff, 5 to 8 minutes. Remove from the heat and stir in 2 tablespoons butter and 3/4 cup cheese. Beat in the egg.
Step 2
Spread the gnocchi mixture 1/2 inch thick on an oiled baking sheet and chill, uncovered, until very firm, about 1 hour.
Step 3
Preheat the oven to 425°F. Cut out rounds from the gnocchi mixture with a 2-inch round cookie cutter (push scraps into remaining mixture as you go) and arrange, slightly overlapping, in a well-buttered 13 by 9-inch baking dish. Make a small second layer in the center of the dish with any remaining rounds. Brush the gnocchi with the remaining 4 tablespoons melted butter and sprinkle with the remaining 3/4 cup cheese.
Step 4
Bake in the middle of the oven until the gnocchi are beginning to brown, 15 to 20 minutes. Let stand 5 minutes before serving.
