Photo: Gnocchi alla Romana:Roman-Style Gnocchi Recipe
Ingredients
- 3 cups milk
- 1 teaspoon salt
- 6 tablespoons butter plus 2 tablespoons
- 1 cup semolina, quick cooking or finely ground cornmeal
- 1/2 cup freshly grated Parmigiano-Reggiano, plus 1/2 cup
- 4 egg yolks
- 1/4 pound taleggio, cut into chunks
Directions
Preheat oven to 425 degrees F. Butter 1 cookie sheet with 3/4-inch sides.
In a 3 to 4-quart saucepan, heat to scald milk, salt and 6 tablespoons butter. Pour in polenta in a thin stream, whisking vigorously, and cook for about a minute, switching to a wooden spoon as polenta thickens. Remove from heat and stir in 1/2 cup grated cheese and 4 egg yolks and mix well. Pour polenta in buttered cookie sheet and smear to a thickness of 1/2-inch. Allow to cool.
Using a pastry cutter or water glass, cut 3-inch quarter moons out of polenta. Arrange leaning up against one another in a buttered baking dish and sprinkle with remaining grated cheese and the cubed taleggio. Place in oven and cook 15 to 20 minutes, or until top is light golden brown. Remove and serve immediately.
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By LMB-RN
on March 26, 2012
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It was easy to make and very tasty. I served it with veal piccata to my friends and they couldn't stop raving about it. I was unable to get taleggio so I used fontina and it worked very well.
By CoraYvette
Tucson, Arizona
on November 06, 2011
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Delicious recipe.
I added a bruised clove of garlic, steeped in the milk and removed before adding the cornmeal. I did not have fine cornmeal, just regular. The dough was not firm enough to cut (perhaps because of not using fine cornmeal as directed?, so I placed dollops in a pie plate, brushed with butter and baked at 450 until browned. Well worth every calorie.
Next time I will either get the correct grain size or cook until the dough pulls away from the pot sides. This gnocchi is well worth perfecting.
By fintry98_937285
Rochester, MA
on August 31, 2004
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It wasn't difficult to prepare and was very tasty, But you must Love Parmesan because the Polenta seems to really absorb and intesify the Parmesan cheese. I do indeed love Parmesan but it was even a little stong for me an admitted cheesaholich. The taleggio was a wonderful accompanying flavor. I'd try it again and maybe halve the amount of Parmesan cheese.
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