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Roman-Style Gnocchi
Roman-Style Gnocchi
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
90 minutes
Baked semolina dumplings with Roman flair, versatile for any course.
Ingredients:
  • 3 cups milk
  • 1 teaspoon kosher salt, or to taste
  • 1.25 cups semolina flour
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 2 large egg yolks
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • 3 tablespoons unsalted butter, melted
  • 1 pinch cayenne pepper
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or more to cover
Instructions:
  • Cover a rimmed baking sheet with a layer of plastic wrap.
  • In a saucepan over medium-high heat, gently heat milk with salt until nearly simmering. Slowly whisk in semolina once bubbles appear, cook until thickened, about 20 seconds. Reduce heat to medium-low, stir with a wooden spoon until very thick, for 7 to 10 minutes.
  • Take the mixture off the heat and swiftly stir in 1 cup of Parmigiano-Reggiano cheese, egg yolks, and cold butter to avoid yolks from cooking.
  • Pour the mixture into the prepared pan and spread it out evenly. Top it with another layer of plastic wrap and chill until it's firm enough to slice, approximately 30 minutes.
  • Preheat your oven to a toasty 425 degrees F (220 degrees C) and grease a round, shallow baking dish.
  • Using a 2 3/4-inch diameter cookie cutter, cut circles out of the semolina dough. If needed, use damp hands to gather and flatten any dough scraps. Place the scraps between plastic wrap, then press and cut additional circles as desired.
  • Layer the gnocchi in a stylish circle in the baking dish. Pour over the melted butter and brush it evenly. Add a hint of cayenne pepper and finish by generously covering with the rest of the Parmigiano-Reggiano cheese.
  • Bake until beautifully golden in the preheated oven for approximately 25 minutes.

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