Roman Gnocchi

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
  • Salt

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

Ravioli with Spinach and Ricotta

The incredulous looks on people’s face when I tell them what I cooked for my birthday have convinced me that I must be one of the very few persons who cook on their own birthday.
As you might have inferred by now, not only I like to cook but also I like to eat. Unfortunately, I must do it with even more moderation and caution than the average person because of my age and my food intolerances.
Strangely, though, I don’t like to eat most of the things I make. This oddity can be explained by the fact that I have a very refined sense of smell and I can stand only very natural odors for a very short time. Therefore, when something has been cooking for longer than a few minutes in my kitchen, I’m already so nauseous that I don’t feel like eating it anymore. Continue reading