Gnocchi alla Romana

Name: Gnocchi alla Romana
Yield: Makes 6 servings
Ingredients: 3 cups whole milk; 3/4 cup semolina; 1 teaspoon salt; 6 tablespoons unsalted butter, melted; 3 ounces finely grated Parmigiano-Reggiano cheese (1 1/2 cups, divided); 1 large egg

November 7, 2012

A departure from the more common potato gnocchi, these light, pillowy rounds feature semolina and are baked instead of boiled. Parmesan cheese and a glaze of butter make them quite rich and delicious. They go well with meat or poultry but you can also top the gnocchi with your favorite tomato sauce or pesto.

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