I love gnocchi! Those little pillows of flour & potato are delish! But I hardly ever make them because they are so intricate & time-consuming. That’s why I’m so excited that I found this version! Roman gnocchi are bigger in size, baked, utilize fewer ingredients & therefore are much more accessible for a weeknight dinner. All this dish needs is a salad & you have perfection!
Ingredients
- 2-1/2 c whole milk
- 3/4 t salt
- Pinch nutmeg
- 1 c fine semolina flour
- 4 T unsalted butter
- 1 lg egg, lightly beaten
- 1-1/2 oz Gruyere cheese, shredded
- 1 t rosemary, minced
- 1/2 t baking powder
- 2 T Parmesan cheese, grated
Heat milk, salt & nutmeg in medium saucepan over med-low heat until bubbles form around edges. Whisking constantly, slowly add semolina to milk mixture. Reduce heat to low & cook, stirring often, until mixture forms stiff mass that pulls away from sides when stirring, 1-5 min. Remove from heat & let cool for 05 min.
Stir 3 T butter & egg into semolina mixture until incorporated (mixture will appear separated at first, but will become smooth & a bit shiny). Stir in Guyere, rosemary & baking powder until incorporated.
Fill small bowl with water. Moisten 1/4c measuring cup with water & scoop even portion of semolina mixture. Invert gnocchi onto tray or large plate. Repeat, moistening measuring cup between scoops to prevent sticking. Place tray of gnocchi, uncovered, in refrig for 30 min. (Gnocchi can be refrigerated, covered, for up to 24 hrs.)
Rub interior of 8″ square baking dish with remaining 1 T butter. Shingle gnocchi in pan, creating 3 rows of 4 gnocchi each. Sprinkle gnocchi with Parmesan. Bake until tops of gnocchi are golden brown, 35 to 40 min. Let cool for 15 min before serving.
Serve with drizzle of olive oil, browned butter, basil pesto or basic tomato sauce.