Roman-Style Gnocchi

Name: Roman-Style Gnocchi
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 4 cups (1 litre) milk; 2 cups (500 ml) water; 1 ½ cups (255 g) durum wheat semolina (see note); 1/2 cup (115 g) butter; 1 cup (70 g) freshly grated Parmesan cheese; 3 egg yolks; 2 tbsp breadcrumbs

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Preparation 20 MIN

Cooking 45 MIN
Servings 6

Ingredients
Preparation

Ingredients

4 cups (1 litre) milk
2 cups (500 ml) water
1 ½ cups (255 g) durum wheat semolina (see note)
1/2 cup (115 g) butter
1 cup (70 g) freshly grated Parmesan cheese
3 egg yolks
2 tbsp breadcrumbs

Preparation

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 13 x 9-inch (33 x 23 cm) baking dish.
In a saucepan, slowly heat the milk, water and a pinch of salt. Sprinkle in the semolina, stirring constantly with a wooden spoon. Bring to a boil, reduce the heat to low and cook for 15 minutes, stirring constantly. Add milk, as needed. Remove from the heat.
Add half of the butter (¼ cup/55 g), half the cheese (½ cup/35 g) and the egg yolks. Mix well to combine. Spread the mixture in the baking dish. Sprinkle with remaining cheese and the breadcrumbs. Scatter the remaining butter, diced. Season with salt and pepper.
Bake for 30 minutes. Cool, then cut into squares or circles. The gnocchi can be served plain, hot or cold, or with tomato sauce. They are excellent served with meat dishes like veal parmigiana or veal chops with Parmesan.