Gnocchi alla Romana (Baked Semolina Cheese Rounds)
Gnocchi alla Romana is made by cooking semolina in milk until thick, then enriching the mixture with butter, egg yolks, and Parmigiano-Reggiano before spreading it flat to cool and set. The milk is heated with salt, nutmeg, and half the butter, and the semolina is rained in while whisking continuously to prevent lumps. Adding the cheese and yolks off the heat allows the residual warmth to bind them into the dough without scrambling, contributing a rich golden color and savory depth. Once cooled and firm, the dough is cut into rounds, overlapped in a buttered dish, and topped with the remaining butter and cheese. Baking at 200 degrees Celsius with a final broil produces a golden, crisp surface over a tender, creamy interior that holds its shape when served.
Adjust Servings
Instructions
- 1
Heat milk, salt, nutmeg, and half the butter until just before boiling.
- 2
Rain in semolina while whisking continuously to avoid lumps.
- 3
Cook on low for 5 minutes until thick, then off heat add cheese and yolks.
- 4
Spread dough 1.5 cm thick on a tray and cool completely.
- 5
Cut rounds, overlap in a buttered dish, then top with remaining butter and cheese.
- 6
Bake at 200C for 15 minutes, then broil 3 minutes until golden.
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