This Italian national dish, called gnocchi alla Romana, is more similar to baked polenta than the more familiar potato or ricotta gnocchi, and is much easier to make. Semolina flour (preferably coarsely ground, not the fine flour normally used to make pasta) is cooked like porridge in milk, stirred in with eggs, cheese and butter, spread in a pan and left to cool. , cut into rounds so that they can be layered. Add cheese and butter and bake. The result is a comforting, hearty dish that’s slightly crunchy on top and pillowy soft on the bottom, and can be eaten with a crunchy salad, bread, or any kind of vegetable dish.
Get ahead: The rolled out gnocchi can be refrigerated, covered, for up to 3 days before cutting, assembling, and baking.
storage: Can be stored in the refrigerator for 4 days. Freezing is not recommended.
Where to buy: Coarse semolina flour is available in Italian markets or online.
material
direction
Active: 55 minutes
|Total: 1 hour 15 minutes
step 1
Place a rack in the center of the oven and preheat to 400 degrees. Grease a 9-by-13-inch baking dish with a little butter.
Step 2
Combine milk and salt in a medium saucepan over medium heat. Stir and scrape the bottom of the pot with a rubber spatula to prevent it from burning, and once it comes to a boil, reduce the heat to medium-low to prevent it from boiling over. Then sprinkle with semolina and stir constantly. Cook, stirring, for 2 to 3 minutes, until the mixture is thick enough that a spatula can stand in the center without tipping over.
Step 3
Let cool for a few minutes, then add half the butter (4 tablespoons) and 1/2 cup cheese, stirring until the butter and cheese are melted and the mixture is thoroughly combined. Add the egg yolks, one at a time, stirring until incorporated. The mixture should have the texture of thick mashed potatoes.
Step 4
Scrape the semolina mixture onto a large sheet pan and use wet hands, a damp knife, or an offset spatula to spread it evenly and tap the top to smooth it out. (It should be about 1/2 inch thick, but it can be a little thicker.) Let cool to room temperature, about 5 minutes.
Step 5
Fill a small bowl with water. Soak a 2-inch cookie cutter, biscuit cutter, or glass in water and punch out round shapes, dipping frequently, or use a knife to cut into 2-inch squares. If cutting into rings, mix, re-roll the scraps and continue cutting, repeating until all of the mixture is used.
Step 6
Arrange them in a buttered 9-by-13-inch dish, overlapping them like shingles. Sprinkle with remaining 1 cup pecorino and top with remaining butter.
Step 7
Bake for 15 to 20 minutes or until cheese is speckled and brown. Grind plenty of pepper on top and serve hot.
replacement
Vegan? >> Use vegan butter, Just Egg or another liquid egg replacer, oat milk, and vegan Parmesan cheese.
Coarse semolina >> Fine semolina.
Pecorino Romano >> Parmigiano Reggiano.
variation
Once you’ve created the classic version, you can riff on it in a non-traditional way by layering sautéed mushrooms, roasted red peppers, asparagus, or peas between the gnocchi shingles.