Ingredients for - Roman-Style Gnocchi
How to cook deliciously - Roman-Style Gnocchi
1. Stage
Line a rimmed baking sheet pan with plastic wrap.
2. Stage
Combine milk and salt in a saucepan over medium-high heat; bring to almost a simmer. As soon as bubbles start to break the surface, gradually whisk in semolina until mixture thickens, about 20 seconds. Reduce the heat to medium-low and continue stirring with a wooden spoon until very thick, 7 to 10 minutes.
3. Stage
Remove from the heat. Add 1 cup Parmigiano-Reggiano cheese, egg yolks, and cold butter; stir quickly to prevent yolks from cooking.
4. Stage
Transfer mixture to the prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.
5. Stage
Preheat the oven to 425 degrees F (220 degrees C). Grease a round, shallow baking dish.
6. Stage
Cut out circles of semolina dough with a 2 3/4-inch diameter cookie cutter. Use damp hands to gather and flatten any dough scraps. Press scraps between plastic wrap and cut as many more circles as possible.
7. Stage
Arrange gnocchi in a circular, overlapping pattern in the prepared baking dish. Drizzle melted butter over top and spread evenly with a brush. Sprinkle with cayenne pepper and cover with remaining Parmigiano-Reggiano cheese.
8. Stage
Bake in the preheated oven until golden brown, about 25 minutes. Matt Wencl
