Gnocchi Alla Romana
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
46
Sourness
36
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 cups
Chicken Stock (low sodium)3 cup
Semolina Flour1 tsp
Salt1 large
Egg3 tbsps
Unsalted Butter1 cup
Freshly Grated ParmesanDirections:
1
Lightly oil a small baking sheet
2
Whisk the stock, semolina flour, and salt in a heavy medium saucepan over medium-high heat until the mixture bubbles and is very thick, about 10 minutes
3
Beat the egg in a large bowl
4
Gradually beat the semolina mixture into the egg
5
Transfer the gnocchi mixture to the prepared baking sheet, spreading it to form a 1/2-inch-thick layer
6
Cover and refrigerate until the gnocchi mixture is cold and firm, at least 1 hour
7
Preheat the broiler
8
Generously butter a 10-inch-diameter gratin dish
9
Using a 2-inch-diameter cookie cutter, cut out rounds from the gnocchi mixture
10
Arrange the gnocchi in the prepared baking/gratin dish, overlapping slightly
11
Brush the remaining butter over the gnocchi
12
Sprinkle with the cheese, and pepper, if desired
13
Broil until the gnocchi are heated through and beginning to brown, about 6 minutes