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). We featured this dish as part of Anya von Bremzen's feature about Rome's classic dishes, "Eternal Pleasures," in our April 2010 issue.
- 4 cups milk
- 1 1⁄2 cups semolina (about 8 oz.)
- 1 1⁄2 cups finely grated Parmesan
- 8 tbsp. unsalted butter, softened
- 2 egg yolks, beaten
- Kosher salt, to taste