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Gnocchi alla Romana

Traditional potato gnocchi can be intimidating and difficult to prepare. This semolina-based gnocchi is simpler to make, and just as delicious.
Print Recipe
Ready In 1 hour
*plus refrigeration time of several hours to overnight
Meal Type Main Dish
Good For Anytime
Servings 6

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 (mozzarella may be substituted)
  • ½ teaspoon freshly grated nutmeg
  • Maldon or 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 9 x 13 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.