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

Gnocchi with Cheese Sauce

I have made gnocchi exactly two times in my entire life, and both were absolute successes.  The first time I made this, I used pesto to sauce it.  This time, I used my cheater mac and cheese sauce.  I wanted to do a cheese sauce, but I didn't want to overpower the flavor of the gnocchi, so the mild cheesy flavor was just the thing.  Don't be intimidated by the thought of making your own gnocchi.  It is not hard!  It doesn't take a ton of time either.  You may stress a little bit the first time you make these, but they are so delicious and simple that you will make them again and again without a second thought.  Gnocchi are definitely a hit at my house.  I think that my two year old hungry puppy ate more than I did.  I am lucky that she even ate anything else.  The original gnocchi recipe (with pesto) comes from King Arthur Flour (where else?).


Gnocchi with Cheese Sauce


Gnocchi:
1 1/3 cups (3 ounces) instant potato flakes
1 1/3 cups boiling water
2 large eggs
1 teaspoon salt
2 cups (8 1/2 ounces) all purpose flour


Cheese Sauce:
1 Tablespoon butter
2 Tablespoons sour cream
1 cup (4 ounces) shredded Italian blend cheese
Fresh ground pepper


In a large bowl, combine the instant potato flakes and boiling water, and stir until flakes are thoroughly moistened.  Stir in the eggs and salt, then add the flour to make a soft dough.  Lightly sprinkle your work surface with flour, then turn out the dough and knead it a few times until it is smooth.  Divide the dough into eight pieces.


Working with one piece at a time, roll the dough into a rope about 20 to 24 inches long.  The rope will be about the width of your thumb.  Using a bench knife, kitchen shears, or a knife, cut the rope into 1/2 to 3/4 inch pieces.  Using a fork, press down lightly on the gnocchi and roll towards you. This will produce the telltale grooves that are found in gnocchi.  Place the gnocchi on a piece of parchment or wax paper dusted with flour. Repeat with remaining gnocchi.  


To cook the gnocchi, bring a large, wide pot of water to a boil.  Add 1/2 teaspoon of salt to the water.  Carefully drop about half of the gnocchi into the boiling water.  Cook the gnocchi for about 4 minutes.  They will float to the surface after about 2 minutes, and should cook for 2 minutes longer once they have surfaced.  With a slotted spoon, remove the gnocchi from the water and place in a colander while you cook the second half of the gnocchi.  When the remaining gnocchi are finished cooking, pour them into the same colander to drain, discarding the water this time.  


In the same pan that you used to boil the gnocchi, melt the butter, then return the gnocchi to the pan and toss to coat with the butter.  Add the sour cream and stir until evenly distributed, then add the shredded cheese and toss lightly to coat.  Sprinkle with fresh ground pepper before serving.  Makes about 5 cups cooked gnocchi, 4 to 6 main dish servings.


Enjoy!  -Cardamommy