Source:Italian Cooking Class Cookbook by Edt. Consumer Guide
Makes 6 servings.
Preparation time: 2 hours
Tips: Prepare ahead and refrigerate ready to bake.
Gnocchi alla Romana
Parmesan and Semolina
Ingredients
Preparation
vegetable oil
3 cups milk
1 1/2 teaspoons salt
1 large pinch ground nutmeg
1 large pinch pepper
1 cup + 2 tablespoons semolina flour
2 large egg yolks, lightly beaten
1 cup freshly grated Parmesan cheese
6 tablespoons butter
1. Line bottom of 15.5 x 10.5 x 1-inch baking pan with aluminum foil. Generously oil the foil.
2. Heat milk, salt, nutmeg and pepper in heavy 3-quart saucepan oven medium-high heat just to simmering. Do not boil; reduce heat to medium-low. Begin whisking or stirring milk briskly and add semolina in thin steady stream, taking care not to let lumps form. Cook, stirring frequently, until thick enough for spoon to stand upright and unsupported in center of mixture, 5 to 10 minutes. Reduce heat to low; continue cooking, stirring constantly, until very thick, about 5 minutes longer. Remove from heat.
3. Add egg yolks, 3/4 cup of the cheese and 2 tablespoons of the butter to semolina mixture; stir until butter is melted and mixture is smooth.
4. Transfer mixture to prepared pan. Pat out with spatula to 3/8-inch thickness. Refrigerate uncovered until cold, at least 1 hour.
5. Heat oven to 425F degrees. Turn mixture out of pan onto flat surface, peel off foil. Cut gnocchi out of mixture with 2-inch round cutter. Arrange gnocchi overlapping in 10-inch shallow flameproof baking dish. Melt remaining 4 tablespoons butter in small saucepan. Drizzle melted butter over gnocchi; sprinkle with remaining 1/4 cup cheese. Bake until tops of gnocchi are crisp and golden, 20 to 25 minutes. Place under broiler about 4 inches from heat, until light brown, 1 to 2 minutes. Serve at once.
NOTE: Hearty appetizer, great in cold weather.
