Gnocchi Alla Romana
Description
Do you need a delicious, impressive side dish to serve with dinner? Try this traditional Italian one with semolina flour, Parmesan cheese, butter and milk. It could also be served as a main dish, if desired.
Ingredients
1 quart 2% or whole milk
1 heaping c. semolina flour (not fast-cooking)
1 t. kosher salt, plus more if desired
4 T. unsalted butter, divided, plus more for greasing
1 heaping c. freshly grated Parmigiano - Reggiano cheese, divided
freshly ground black pepper
2 large egg yolks
Directions
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Heat milk in a large saucepan over medium-high heat until tiny bubbles start to form around the edges of the pan and the liquid is just short of boiling.
Reduce heat to low; slowly add semolina flour in a very thin, steady stream with 1 hand while stirring mixture steadily with a large, stiff whisk. Cook for about 15 - 20 minutes total, or until it becomes very thick and begins to pull away from the sides of the pan. It will be very loose for the first few minutes and will thicken to the consistency of a loose pudding within about 5 minutes. When mixture is thick enough that it becomes difficult to continue whisking, switch to a wooden spoon; continue stirring, scraping the sides of the pan, until mixture begins to form a loose mass and begins to pull away from the sides, about 15 - 20 minutes total cooking time. Remove from the heat; allow mixture to cool for 1-2 minutes.
Stir in 2/3 of the grated Parmesan cheeses, 2 T. unsalted butter and salt. Season to taste with salt and freshly ground pepper. Allowing mixture to cool slightly will also prevent the eggs from coagulating. Add the egg yolks; mix rapidly with a wooden spoon until fully incorporated.
Moisten a half sheet pan with cold water over a sink; allow excess water to drip off pan. Spoon hot semolina mixture onto the moistened sheet pan, spreading it with an offset spatula into an even layer that is just under 1/2-inch thick. Cool for 30-40 minutes.
Place a rack in the center position of the oven. Preheat oven to 425 degrees. Grease bottom and sides of a 2 qt. oven-safe baking dish with unsalted butter.
Using a small 2 1/2 inch biscuit cutter, cut the semolina into disks, dipping the biscuit cutter into water continuously to prevent sticking. Transfer and layer semolina rounds into the prepared baking dish, overlapping the slices slightly with each row to resemble roof shingles. Distribute the top of the polenta with the remaining 2 T. butter, divided into small pieces. Sprinkle the top with the remaining grated cheese.
Gnocchi Alla Romana can be prepped ahead up this stage and stored, covered with plastic wrap, in the refrigerator for up to 2 days.
Bake uncovered 15 - 20 minutes or until a light golden crust is formed. Cool for a few minutes before serving.
4-6 servings.