Gnocchi alla Romana (Roman Semolina Gnocchi)

It is typical dish of Lazio which is appreciated worldwide for its delicate and appetizing taste . When we think of gnocchi (dumplings) we usually think of the potato, ricotta cheese or bread dumplings with a round shape and cooked in boiling water. Instead Roman semolina gnocchi are prepared with semolina flour cooked in milk, enriched with Parmesan cheese, eggs and spices, and then shaped as discs. The discs are placed in a baking pan and gratin in the oven. Roman semolina gnocchi are a tasty and inviting dish, perfect on a cold and rainy autumn day. Gnocchi is considered a weekday dish. According to the tradition roman semolina gnocchi are consumed in Rome on Thursday. In Lombardy, on the other hand, potatoes gnocchi are enjoyed on Friday.

GNOCCHI ALLA ROMANA (ROMAN SEMOLINA GNOCCHI)

Preparation time: 50 minutes             Cooking time: 20-25 minutes             Servings: 4

INGREDIENTS
Dough
1.1 liter (1 quart+ ½ cup) milk
250 g (1 1/3 cups) semolina
15g (1 tablespoon) butter
Salt to taste
Nutmeg, a pinch
50 g (1/2 cup) grated Parmesan
2 egg yolks

For baking
60 g (4 tablespoons) butter
50 g (1/2 cup) grated Parmesan cheese

DIRECTIONS
1. In a saucepan, heat the milk with the salt, nutmeg and butter. When the milk starts boiling, lower the heat to low and add the semolina in a slow stream, stirring with a whisk to prevent lumps. Cook over low heat stirring with a wooden spoon for about 5 minutes until you get a thick mixture. Remove from heat. Add the egg yolks and Parmesan. Stir vigorously
2. Grease a low sides baking pan (30×25 cm, 12×10 in) and pour onto the semolina mixture. Spread it out thin about 1 cm (1/2 in) with a wet knife
3. Preheat the oven to 200 °C (400°F)
4. Let the semolina mixture cool. Cut out disks of semolina (5 cm, 2 in diameter) using a glass or a cookie cutter
5. Place the disks in a buttered baking pan, placing them slightly overlapping like roof tiles. Add the melted butter and sprinkle with the grated Parmesan cheese. Bake for about 20-25 minutes until golden brown. Let it rest for a few minutes, then serve warm. Paola