Gnocchi Alla Romana
Gnocchi alla Romana
Vegetable oil
3 cups milk
1 1/2 teaspoons salt
Large pinch of ground nutmeg
Large pinch of pepper
1 cup plus 2 tablespoon semolina
2 large egg yolks, lightly beaten
1 cup freshly-grated Parmesan
6 tablespoons butter
Line the bottom of a 15 1/2 x 10 1/2-inch baking pan with aluminum foil
Generously oil the foil
Heat milk, salt, nutmeg and pepper in heavy saucepan over medium-high heat just to simmering
Do not boil; reduce heat to medium-low
Begin whisking or stirring milk briskly and add semolina in thin steady stream, taking care not to let lumps form
Cook, stirring frequently, until thick enough for spoon to stand upright and unsupported in center of mixture, 5 to 10 minutes
Reduce heat to low; continue cooking, stirring constantly, until very thick, about 5 minutes longer
Remove from heat
Add egg yolks, 1/4 cup of the cheese and 2 tablespoons of the butter to semolina mixture; stir until butter is melted and mixture is smooth
Transfer mixture to prepared pan
Pat out with spatula to 3/8 inch thickness
Refrigerate uncovered until cold, at least 1 hour
Preheat oven to 425 deg F
Turn mixture out of pan onto flat surface; peel off foil
Cut gnocchi out of mixture with 2-inch round cutter
Arrange gnocchi overlapping in 10-inch square shallow flameproof baking dish
Melt remaining 4 tablespoons butter
Drizzle melted butter over gnocchi
Sprinkle with remaining 1/4 cup cheese
Bake until tops of gnocchi are crisp and golden, 20 to 25 minutes
Place under broiler about 4 inches from heat, until light brown, 1 to 2 minutes
Serve at once
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