More like baked semolina dumplings than potato gnocchi, these Roman-style gnocchi can be served as an appetizer, entrée, or side dish.
Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
335 Calories
Recipe Instructions
Step 1
Bake in the preheated oven until golden brown, about 25 minutes.
Step 2
Line a rimmed baking sheet pan with plastic wrap.
Step 3
Combine milk and salt in a saucepan over medium-high heat; bring to almost a simmer. As soon as bubbles start to break the surface, gradually whisk in semolina until mixture thickens, about 20 seconds. Reduce the heat to medium-low and continue stirring with a wooden spoon until very thick, 7 to 10 minutes.
Step 4
Remove from the heat. Add 1 cup Parmigiano-Reggiano cheese, egg yolks, and cold butter; stir quickly to prevent yolks from cooking.
Step 5
Transfer mixture to the prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.
Step 6
Preheat the oven to 425 degrees F (220 degrees C). Grease a round, shallow baking dish.
Step 7
Cut out circles of semolina dough with a 2 3/4-inch diameter cookie cutter. Use damp hands to gather and flatten any dough scraps. Press scraps between plastic wrap and cut as many more circles as possible.
Step 8
Arrange gnocchi in a circular, overlapping pattern in the prepared baking dish. Drizzle melted butter over top and spread evenly with a brush. Sprinkle with cayenne pepper and cover with remaining Parmigiano-Reggiano cheese.
Ingredients
3 cups milk
3 tablespoons unsalted butter, melted
1 pinch cayenne pepper
2 large egg yolks
1 teaspoon kosher salt, or to taste
1 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons cold unsalted butter, cut into small cubes
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or more to cover
