04 May 2017

Roman-style gnocchi

Yesterday was my birthday, and to celebrate I made bolognese and gnocchi alla romana for supper. They're very different than what I think of as "regular" gnocchi, baked instead of boiled, but they're so good!

The kids aren't fond of any form of gnocchi—something to do with the rich+creamy texture, I think, since risotto is also firmly in the (very small) category of foods they don't like—so I can't make these often, but last night we had my sister and brother-in-law over to share them with us and gave the kids Italian bread to go with their bolognese instead.

Gnocchi alla Romana

3 cups milk
1 teaspoon salt
1 1/4 cups semolina flour
1 cup freshly grated parmesan or pecorino cheese*
2 egg yolks
3 Tablespoons cold unsalted butter, cubed
3 Tablespoons butter, melted, for the top
more grated parmesan for the top

Line a large baking sheet with plastic wrap, enough that it comes up the sides if not overhangs. 

In a large saucepan, combine milk and salt over medium-high heat, stirring occasionally. As soon as you see bubbles forming on the top, stir in the semolina. It will thicken up quickly. Once it's thickened, stir in the cheese, egg yolks, and cubed cold butter. 

When the "dough" is homogeneous, spread it flat on the plastic-lined baking sheet. You want it to be no more than 1 centimeter thick. Cover with more plastic wrap, and chill for at least half an hour.

Preheat the oven to 425 degrees F and butter the bottom and sides of one large or two medium-sized baking dishes (we always use two). Removing the top layer of plastic, cut the dough into 2" to 2 1/2" diameter squares or circles.** Place them, overlapping, in the baking dishes. Brush with the melted butter, and sprinkle with shredded cheese.

Bake 25 minutes, or until edges begin to be golden.

*I accidentally bought pecorino instead of parmesan this last time, so I can confirm that pecorino does work okay; it just didn't melt as smoothly as parmesan does.

**Circles seem to be the traditional shape, but squares are much easier (you just divide up the pan into a grid, instead of cutting out circles and rolling out the scraps to cut again), and it's not like circles taste any different than squares, so we just make squares.

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