ROMAN GNOCCHI
3 T. unsalted butter
1/3 C. Parmesan, grated
3 egg yolks
4 C. milk
Pinch of nutmeg
1 1/2 C. semolina flour
Topping
3 T. butter, melted
1/3 C. heavy cream
1/3 C. Parmesan, grated
Serves 4
Wine Suggestion
Pinot Noir |
Line a 12 x 10” jelly roll pan with parchment paper. Beat together the butter, Parmesan and egg yolks. Season lightly. Set aside.
Heat the milk in a large saucepan. Add the nutmeg and season with salt and pepper. When the milk is just boiling, pour in the semolina in a steady stream, stirring as you pour. Reduce the heat and continue to cook, stirring, for 10 – 12 minutes or until the milk has been absorbed and the mixture pulls away from the side of the saucepan in one mass.
Remove the saucepan from the heat and beat in the egg yolk mixture. When smooth, spoon quickly into the jelly roll pan. Smooth the surface for even thickness, using a knife dipped in cold water. Set aside to cool.
Preheat the oven to 350 degrees and grease a 10” x 17 “ shallow casserole or baking sheet.
Lift the semolina slab out of the jellyroll pan and peel off the parchment paper. Cut the semolina into circles, using a 1 ½-inch biscuit cutter dipped in cold water. Arrange the circles, slight overlapping, in the greased casserole.
To make the topping, blend together the butter and cream. Pour this over the gnocchi and sprinkle the Parmesan on top. Transfer to the oven and bake for 25 – 30 minutes, or until golden. Serve at once.
The Food of Italy Sophie Baimbridge and Jo Glynn |
