Gnocchi alla romana

  • Yield serves 6

Ingredients

    3 cups whole or low fat milk
    3/4 cup semolina flour or yellow polenta
    1/2 teaspoon salt
    1/4 cup plus 2 tablespoons unsalted butter, melted
    3 oz finely grated Parmigiano-Reggiano (1 1/2 cups)
    2 large eggs
    2 cups of pasta or Marinara sauce (optional)

Preparation

    Whisk together milk, semolina, and 1/2 teaspoon 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 heat and stir in 2 tablespoons butter and 3/4 cup Parmigiano-Reggiano. Beat in eggs.
    Spread gnocchi mixture 1 inch thick on an oiled baking sheet or a 9-inch square baking pan and chill, uncovered, until very firm, about 1 hour.
    Preheat oven to 425°F.
    Cut out squares, or other shapes from gnocchi mixture and arrange, slightly overlapping, in a well-buttered 13- by 9-inch baking dish. Brush gnocchi with remaining 1/4 cup melted butter and sprinkle with remaining 3/4 cup Parmigiano-Reggiano.
    Bake in middle of oven until gnocchi are beginning to brown, 15 to 20 minutes. Let stand 5 minutes before serving.
    Serve with hot pasta or Marinara sauce (optional).
Notes
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