Gnocchi alla Romana

This cheesy, delicious recipe is a traditional Italian side dish. It is relatively easy and foolproof to prepare, but it does require an arm workout to continuously stir the Semolina as it cooks. It has a slightly crispy outside and a soft, buttery, cheesy texture, similar to polenta.

Yield: 8-10 servings

Ingredients

3 cups The Farmer’s Cow whole milk
1 cup water
1 ¼ cup Semolina flour
4 tbsp unsalted butter, cold
1 ½ cups grated Parmesan cheese
¾ tsp salt
1/8 tsp nutmeg
2 The Farmer’s Cow large egg yolks, lightly beaten

Instructions

Lightly grease a 10 x 15 rimmed baking sheet.
In a large saucepan over medium-high heat, bring milk and water to a rolling simmer, just short of boiling. Reduce heat to medium-low and gradually add the semolina in a steady stream while stirring constantly with a sturdy whisk. Cook, still stirring constantly, until the semolina becomes very thick and pulls away from the sides of the pan, about 2 to 5 minutes.
Remove pan from the heat and immediately stir in 2 tbsp of butter, 1 cup of Parmesan, salt, and nutmeg until well combined. Season to taste with salt and pepper. Once the mixture has cooled slightly, add the beaten egg yolks and beat vigorously to fully incorporate.
Working quickly, use a moistened spatula to spread the warm mixture onto the prepared pan in an even ½” thick slab. Cover loosely and let cool at room temperature until firm enough to cut, about 25 to 30 minutes.
Meanwhile, preheat oven to 425 degrees and grease a 9 x 13 pan.
Use a small biscuit cutter, about 2 ½”, to stamp out as many circles from the semolina as possible, dipping the cutter into water between each disk to prevent sticking. Press any scraps together to stamp out as many circles as possible. Use a thin metal spatula or bench scraper to carefully transfer circles to the prepared pan, arranging slices overlapping like roof shingles.
Cut the remaining 2 tbsp of butter into cubes and scatter it over the gnocchi disks, then sprinkle the remaining ½ cup cheese over the top.
Bake uncovered for 20 to 25 minutes until golden brown. Remove from oven and let it cool slightly before serving.

Date Posted: February 20, 2024