Ingredients
- 6 tablespoons butter, plus 2 tablespoons for sheet pan and baking dish
- 3 cups milk
- 1 teaspoon salt
- 1 cup semolina flour
- 1/2 cup freshly grated Parmigiano-Reggiano, plus 1/2 cup
- 4 egg yolks
Directions
Preheat the oven to 425 degrees F.
Butter 1 cookie sheet with 3/4-inch sides and a baking dish.
In a 3 to 4-quart saucepan, heat to scald the milk, salt, and 6 tablespoons butter. Pour in the semolina in a thin stream, whisking vigorously, and cook for about 1 minute, switching to a wooden spoon as it thickens. Remove from the heat and stir in 1/2 cup grated cheese and 4 egg yolks. Mix well to combine. Pour the semolina onto the buttered cookie sheet and, using a spatula, spread to a thickness of 1/2-inch. Allow to cool.
Using a pastry cutter or water glass, cut 3-inch quarter moons out of semolina. Arrange the moons so that they are leaning up against one another (overlapping) in a buttered baking dish and sprinkle with remaining grated cheese. Place in oven and cook 15 to 20 minutes, or until top is deep golden brown. Remove and serve immediately.
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By CGLabuda
chicago
on January 28, 2011
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A great dish. Simple, easy and satisfying. as one reviewer noted, do let the mixture thicken, pulling from the pan is a good sign. Then be quick to mix in the eggs, you don't want them to cook before they are mixed in. This dish will become a staple for our young family.
By julie_12328148
Freeland, 87
on May 22, 2010
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Where he says cook it a minute until thickened, substitute, cook it 6 - 10 minutes until the mixture thickens and pulls away from the sides of the pan. If you do that the mixture will set up and be delicious. If you only cook it the minute, it doesn't set up, an cannot be cut into circles as suggested. My family LOVED this.
Love you Mario. I'm a Seattle girl, and your sister at salumi is delightful, warm and wonderful to chat with.
By sbrittain4_11920737
on November 23, 2009
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I haven't had Gnocchi alla Romana since I lived in Italy where I grew up. Thank you Chef Batali for sharing this recipe with us because it has given me a piece of home. The recipe turned out perfectly and the gnocchi taste just as I remember them. Even my husband, who had never tried this dish before, is always very happy when I suggest making them for dinner.
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