Roman-Style Gnocchi

Posted on


happy cooking.





Ingredients for about 16 Roman-Style Gnocchi:


Note: I used a 2.75-inch cutter


3 cups milk


1 teaspoon kosher salt, or to taste


1 1/4 cup semolina


1 cup freshly grated Parmigiano-Reggiano cheese (only about 1.25 ounces by weight, but if you grate it on a microplane, it will easily fill a cup)


2 large egg yolks


3 tablespoons cold unsalted butter, cut into small cubes


3 tablespoons melted butter for the top


more grated Parmigiano-Reggiano for the top


Leave a Reply

Your email address will not be published. Required fields are marked *