Gnocchi alla Romana

I started making my own gnocchi several years ago.  It is different, fun, and delicious.  So when I came across this recipe in an old Williams-Sonoma catalogue, I had to try it out.  This has actually been on my to make list for quite a long time.  This gnocchi is very much like polenta, but uses semolina flour.  And did I mention that is is delicious?  My youngest hungry puppy inhaled the scraps left over from cutting the rounds.  They were cold.  But she loved them.  This dish was an even bigger hit baked.


Gnocchi alla Romana


5 1/2 cups milk
2 cups semolina
2 teaspoons kosher salt (not table salt)
1 1/4 cups grated parmesan cheese, divided
2 egg yolks
6 Tablespoons (3/4 stick) butter, cut into cubes, plus 3 Tablespoons butter, melted


Spray a 9x13 inch pan with cooking spray, then line the bottom with parchment paper and spray again.  Set aside.


In a 4 quart saucepan over medium-high heat, bring the milk to a simmer.  Add the semolina in a steady stream, whisking constantly.  Reduce the heat to medium low and add the salt.  Continue whisking to prevent lumps from forming.  Cook and stir the semolina until it is thick,  about 10  minutes.  Remove from heat and stir in 3/4 cup cheese, the egg yolks, and 6 tablespoons butter.  Pour the semolina into the prepared pan and spread evenly.  Cover and refrigerate until firm, about 2 hours.


Preheat the oven to 425F.  Butter a 9 inch french skillet, pie plate, or baking dish.


Using a 2 1/2 inch round biscuit or cookie cutter, cut the gnocchi.  Arrange the gnocchi in the prepared pan so they are overlapping in a spiral fashion.  Brush the top of the gnocchi with the 3 tablespoons melted butter, then sprinkle with the remaining 1/2 cup cheese.  Bake for about 30 to 35 minutes or until the top is golden brown.  Let the gnocchi stand for about 10 minutes before serving.  Makes 6 to 8 servings.


Enjoy!  -Cardamommy