Food Network: Gnocchi alla Romana

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Gnocchi alla Romana
Recipe courtesy Giada De Laurentiis

Ingredients
3 cups low sodium chicken stock
3/4 cup semolina flour
1 teaspoon salt
1 large egg
3 tablespoons unsalted butter
1/3 cup freshly grated Parmesan
1/2 teaspoon freshly ground black pepper, optional

Instructions
Lightly oil a small baking sheet. Whisk the stock,
semolina flour, and salt in a heavy medium saucepan over medium-high heat until

the mixture bubbles and is very thick, about 10 minutes. Beat the egg in a large
bowl. Gradually beat the semolina mixture into the egg.

Transfer the gnocchi mixture to the prepared baking sheet, spreading it to form a
1/2-inch-thick layer. Cover and refrigerate until the gnocchi mixture is cold and
firm, at least 1 hour.

Preheat the broiler. Generously butter a 10-inch-diameter gratin dish. Using a
2-inch-diameter cookie cutter, cut out rounds from the gnocchi mixture. Arrange
the gnocchi in the prepared baking/gratin dish, overlapping slightly. Brush the
remaining butter over the gnocchi. Sprinkle with the cheese, and pepper, if
desired. Broil until the gnocchi are heated through and beginning to brown, about
6 minutes.