These Roman-style gnocchi aren't the usual potato, ricotta, or squash kind. The recipe for these flat semolina gnocchi is an adaptation of one in David Downie's Cooking the Roman Way (HarperCollins, 2002).
This Labor Day weekend, gather together for the last party of the season: Start off with a spread of late-summer finger foods such as crispy fried olives, stuffed zucchini, and a flaky herbed tomato tart. Later, lay out a big salad and simple grilled kebabs for nibbling, along with a few bottles of wine. See the menu »