Gnocchi alla Romana

From Nelson’s Kitchen
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From Mario Batali.

We were in Rome for a vacation, our last couple’s vacation before Daniel came. We went on a food tour of Rome and met a New Yorker food critic living in Rome. She gave us a list of small hard-to-find restaurants that we must visit. In one such restaurant in a narrow alley, I tried for the first time this dish. I was hooked right away. Back home I searched for it and I found this recipe from Mario Batali. It works very well. It is one of those very reach dishes that tastes "light".

Ingredients:
 
Procedure:
 
  1. Prepare Surface
    • Clean an area in a countertop or use a baking sheet.
    • Spray with cooking spray.
  2. Cook Gnocchi
    • In a large non-reactive saucepan heat up the milk, butter and salt.
    • Add semolina in a steady thin stream while whisking vigorously with a wire whisk.
    • As the mixture thicken, switch to a flat wooden spoon.
    • Cook until mixture is thickened and starts loosening from the bottom of the pan.
  3. Incorporate Yolks and Parmesan
    • Remove from heat.
    • Incorporate egg yolks mixing vigorously.
    • Incorporate 1/2 cup of grated parmesan.
    • Pour on prepared surface and spread to 1/2 inch thickness.
    • Allow to cool.
  4. Baking the Gnocchi
    • Preheat the oven to 425 F.
    • Grease a baking dish with butter.
    • Cut the Gnnochi into small squares.
    • Arrange the squares on the baking dish.
    • Sprinkle with the remaining 1/2 cup of parmesan cheese.
    • Bake until the top is lightly brown.
    • Serve immediately.