Roman-Style Gnocchi – No Potatoes Were Harmed During The Making Of This Video

Gnocchi alla Romana are equally delicious, equally they are virtually unknown. I experience similar I’ve eaten a fair sum of Italian food, together with I’ve been to Rome, but it wasn’t until slow inward life that I discovered these wonderful, baked semolina dumplings.

Above together with beyond their exquisite texture, together with corking taste, I dearest their versatility. They’re a world-class side dish equally is, but tin live on paired alongside your favorite pasta sauce, together with served equally an appetizer, or entrée. Rave reviews should come upwardly your way; along alongside lots of “But, why are these called gnocchi, again?”

For a corking wintertime twist, yous tin house unopen to sage leaves inward betwixt the gnocchi earlier baking them, together with they’d live on perfect at whatsoever vacation feast. In fact, forthwith I’m upset I didn’t create that this time. I’m going to bring to brand unopen to other batch. Anyway, I actually create promise yous laissez passer on these a endeavor soon. Enjoy!

Ingredients for almost xvi Roman-Style Gnocchi:

Note: I used a 2.75-inch cutter

3 cups milk

1 teaspoon kosher salt, or to taste

1 1/4 loving cup semolina

1 loving cup freshly grated Parmigiano-Reggiano cheese (only almost 1.25 ounces past times weight, but if yous grate it on a microplane, it volition easily fill upwardly a cup)

2 large egg yolks

3 tablespoons mutual depression temperature unsalted butter, cutting into small-scale cubes

3 tablespoons melted butter for the top

more grated Parmigiano-Reggiano for the top