Roman-Style Gnocchi – No Potatoes Were Harmed During The Making Of This Video

Gnocchi alla Romana are equally delicious, equally they are virtually unknown. I experience similar I’ve eaten a fair total of Italian food, too I’ve been to Rome, but it wasn’t until belatedly inward life that I discovered these wonderful, baked semolina dumplings.

Above too beyond their exquisite texture, too groovy taste, I honey their versatility. They’re a world-class side dish equally is, but tin hold upward paired amongst your favorite pasta sauce, too served equally an appetizer, or entrée. Rave reviews should come upward your way; along amongst lots of “But, why are these called gnocchi, again?”

For a groovy wintertime twist, yous tin house only about sage leaves inward betwixt the gnocchi earlier baking them, too they’d hold upward perfect at whatever vacation feast. In fact, directly I’m upset I didn’t produce that this time. I’m going to convey to brand only about other batch. Anyway, I actually produce promise yous laissez passer on these a endeavor soon. Enjoy!

Ingredients for nigh sixteen Roman-Style Gnocchi:

Note: I used a 2.75-inch cutter

3 cups milk

1 teaspoon kosher salt, or to taste

1 1/4 loving cup semolina

1 loving cup freshly grated Parmigiano-Reggiano cheese (only nigh 1.25 ounces past times weight, but if yous grate it on a microplane, it volition easily fill upward a cup)

2 large egg yolks

3 tablespoons mutual frigidity unsalted butter, cutting into pocket-size cubes

3 tablespoons melted butter for the top

more grated Parmigiano-Reggiano for the top