Gnocchi alla Romana
Traditional potato gnocchi can be intimidating and difficult to prepare. This semolina-based, Roman-style gnocchi is simpler to make, and just as delicious.
Note: Once, I accidentally used polenta instead of semolina flour. It turned out just fine, although with a coarser texture. In a pinch, it will work—and as a bonus, it’s gluten-free!
Ingredients
- 6 tablespoons (80g) unsalted butter plus more for greasing a sheet pan
- 1 quart (1 liter) whole milk
- 1 ½ cups (260g) semolina flour
- 3 egg yolks
- 1 cup (100g) grated Parmigiano-Reggiano cheese (plus more for topping, if desired)
- ½ cup (50g) aged cheddar cheese such as Beecher’s Flagship, shredded
- ½ teaspoon freshly-grated nutmeg
- 1 teaspoon kosher salt
- Freshly-ground black pepper
- One recipe Versatile, Everyday Red Sauce for Pasta, or other rich Italian tomato sauce
Step by Step Instructions
Step 1
- Generously butter a quarter-sheet pan (or line with plastic wrap) and set aside.
Step 2
- Bring the butter and milk to boil over medium heat. Remove from heat, and sprinkle in the semolina flour in stages until no lumps remain.
Step 3
- With a rubber spatula or wooden spoon, beat in the Parmigiano-Reggiano cheese, and season with the nutmeg, salt, and pepper. Then add in the egg yolks.
Step 4
- Spread evenly into the prepared sheet pan, let cool, cover with plastic wrap, and refrigerate until cold and firm, several hours or overnight.
Step 5
- Using a biscuit cutter, cookie cutter, or drinking glass, cut out circles and overlap them in a buttered baking dish. Cover with red sauce, and top with aged cheddar. Bake at 400ºF (200ºC) for 25 minutes or until hot and bubbling. Serve hot.
