Gnocchi alla Romana

We were in Rome for a vacation, our last couple’s vacation before Daniel came. We went on a food tour of Rome and met a New Yorker food critic living in Rome. She gave us a list of small hard-to-find restaurants that we must visit. In one such restaurant in a narrow alley, I tried for the first time this dish. I was hooked right away. Back home I searched for it and I found this recipe from Mario Batali. It works very well. It is one of those very reach dishes that tastes "light".

Ingredients:

 

• 3 cups (2 lb + 1 1/2 oz) of whole milk
• 1 teaspoon of salt
• 6 tablespoons of butter plus 2 tablespooons
• 1 cup (5 1/2 oz) of semolina
• 1/2 cup (2 oz) of grated Parmigianno-Reggiano plus 1/2 cup (2 oz)
• 4 egg yolks

Procedure:

 

1. Prepare Surface
   • Clean an area in a countertop or use a baking sheet.
   • Spray with cooking spray.
2. Cook Gnocchi
   • In a large non-reactive saucepan heat up the milk, butter and salt.
   • Add semolina in a steady thin stream while whisking vigorously with a wire whisk.
   • As the mixture thicken, switch to a flat wooden spoon.
   • Cook until mixture is thickened and starts loosening from the bottom of the pan.
3. Incorporate Yolks and Parmesan
   • Remove from heat.
   • Incorporate egg yolks mixing vigorously.
   • Incorporate 1/2 cup of grated parmesan.
   • Pour on prepared surface and spread to 1/2 inch thickness.
   • Allow to cool.
4. Baking the Gnocchi
   • Preheat the oven to 425 F.
   • Grease a baking dish with butter.
   • Cut the Gnnochi into small squares.
   • Arrange the squares on the baking dish.
   • Sprinkle with the remaining 1/2 cup of parmesan cheese.
   • Bake until the top is lightly brown.
   • Serve immediately.

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