Gnocchi alla Romana

Page 109

Cuisine: Italian | Course Type: Sides

(1 review)

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Recipe Review

Instead of individually formed little potato and flour gnocchis, this dish is made of 1/2 inch thick cutouts of a semolina dough. The batter is first poured into a pan to cool and then cut out into crescent moon shapes and those shapes then layered in a baking pan, sprinkled with cheese and baked. It's easy to assemble even for someone who has never made gnocchi before.

As a mostly make ahead dish, this one is a winner. Even if it required last minute fussing, I'd still make it. The semolina flavor comes through nicely with the added richness of milk, egg yolks and butter and is accented with the salty bite of Parmigianno-reggiano.

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