Roman gnocchi are semolina flour dumplings that make a fabulous entrée or a side dish. Their taste is surprisingly delicate because, during the cooking process, their volume doubles and their sticky, thick texture becomes fluffy, almost soufflé-like.
I prefer to cut them into squares because it’s easier and less messy, but in Rome these gnocchi are cut into discs, typically using the wet rim of a small glass. These round gnocchi look nicer, but you are left with a lot of remnants and, being them such a delicacy, you don’t want to waste a single bite!
(serves 6) A V
- 2 cups of semolina flour
- 1 quart of organic milk
- 1 cup of grated Parmesan cheese
- 1 cup of unsalted organic butter + 1 Tbsp. for the oven pan
- 2 egg yolks
Pour the milk into a saucepan, add a big pinch of salt and bring to a boil.
Lower the heat and start adding the semolina flour, little by little, stirring vigorously with a wooden spoon to avoid forming any lumps; cook for ten minutes, stirring often because this mixture has the tendency to become very thick and to stick to the bottom of the saucepan. Continue reading