Gnocchi alla Romana (Semolina Gnocchi Gratin) Recipe
Rather than the potato- or ricotta-based dumplings that the term gnocchi more commonly refers to, gnocchi alla romana is made from semolina. Bake this creamy, golden-brown gratin tonight.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kingarthurbaking.com.
Cooking tools:
- Cookie cutter
- Offset spatula
- Baking sheet
- Parchment paper
- Baking pan
- Saucepan
- Stove
- Oven
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Kitchen scale
- Chef's knife
- Cutting board
- Grater
Ingredients
- 3 cups (681g) milk, whole preferred
- 1 cup (227g) water
- 1 1/4 cups (204g) King Arthur Semolina Flour
- 4 tablespoons (57g) unsalted butter, cold; divided
- 1 1/2 cups (150g) grated Parmesan, divided
- 3/4 teaspoon table salt
- 1/8 teaspoon nutmeg
- 2 large egg yolks, lightly beaten
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