Gnocchi alla Romana
- Makes4 to 6 servings
- Cook Time2 1/4 hours
- Active time plus cooling30 minutes active
Despite their name, these dumplings are quite different from the more widely known potato-based gnocchi. Instead, they’re made from a stovetop semolina dough that’s spread into a thinnish layer on a baking sheet and chilled until firm. The slab then is cut into rounds or squares, doused in butter and cheese and baked. As their name suggests, gnocchi alla romana are popular in Rome, though some believe the recipe was created a few hundred miles north, in Piedmont. This theory stems from the inclusion of butter and Parmesan—both ingredients common in northern Italy, but less frequently used in Roman fare. The dumplings’ cheesy, delicately crisp exteriors and pillowy-soft insides make them deeply satisfying. Be sure to thoroughly chill the dough before slicing and shingling the gnocchi in the baking dish—they’re far easier to handle when cold.
Step 1
Rub a 1-tablespoon piece of butter over a rimmed baking sheet (approximately 13-by-18 inches) and a 9-by-13 inch baking dish; set aside.
Step 2
In a large saucepan over medium, heat the milk to just below a simmer. While whisking constantly, slowly stream in the semolina. Switch to a silicone spatula or wooden spoon and cook, stirring often, until the mixture is thick, slightly elastic and pulls away from the sides of the pan, 6 to 8 minutes.
Step 3
Off heat, add the remaining 5 tablespoon-size pieces of butter, half of the Parmesan, the nutmeg and 1¼ teaspoons each salt and pepper; stir until the butter is melted and incorporated. Add the eggs, then stir vigorously until well combined.
Step 4
Pour the mixture into the center of the prepared baking sheet and, using a spatula, spread into an even layer all the way to the edges. Refrigerate, uncovered, until fully chilled, about 1 hour; for longer storage, once chilled, cover with plastic wrap and refrigerate up to 24 hours.
Step 5
About 20 minutes before you plan to bake, heat the oven to 425°F with a rack in the upper-middle position.
Step 6
Remove the baking sheet from the refrigerator. Using a dinner knife, cut the semolina slab into quarters lengthwise and sixths crosswise to make 24 rough squares. Remove the pieces from the baking sheet (a thin metal spatula works well) and arrange them in the prepared baking dish, shingling them to fit. Brush the melted butter onto the gnocchi, then sprinkle with remaining Parmesan.
Step 7
Bake until the cheese is melted and the gnocchi are browned in spots, 30 to 35 minutes. Cool for about 10 minutes before serving.