Gnocchi alla Romana - Wheat Recipes | Anson Mills - Artisan Mill Goods

Name: Gnocchi alla Romana - Wheat Recipes | Anson Mills - Artisan Mill Goods
Ingredients: 3 cups whole milk; ½ teaspoon ground nutmeg (optional); 1½ cups (8 ounces) Anson Mills Ancient Emmer Semolina; 2.5 ounces (5½ tablespoons) cultured butter, room temperature, plus additional for the baking sheet or baking dish; 1 teaspoon fine sea salt; ½ teaspoon freshly ground black pepper; 3 large eggs; 1.25 ounces (about ¾ cup) finely grated Parmesan Reggiano; for finishing: 3 tablespoons (1.5 ounces) unsalted butter, melted, plus additional for the baking dish 0.5 ounce (about ⅓ cup) finely grated Parmesan Reggiano; 3 tablespoons (1.5 ounces) unsalted butter, melted, plus additional for the baking dish; 0.5 ounce (about ⅓ cup) finely grated Parmesan Reggiano

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Gnocchi alla Romana introduction Gnocchi alla romana is a dish of uncertain origin. Its name suggests Rome—or was that Romania?

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Ingredients

3 cups whole milk
½ teaspoon ground nutmeg (optional)
1½ cups (8 ounces) Anson Mills Ancient Emmer Semolina
2.5 ounces (5½ tablespoons) cultured butter, room temperature, plus additional for the baking sheet or baking dish
1 teaspoon fine sea salt
½ teaspoon freshly ground black pepper
3 large eggs
1.25 ounces (about ¾ cup) finely grated Parmesan Reggiano
for finishing: 3 tablespoons (1.5 ounces) unsalted butter, melted, plus additional for the baking dish 0.5 ounce (about ⅓ cup) finely grated Parmesan Reggiano
3 tablespoons (1.5 ounces) unsalted butter, melted, plus additional for the baking dish
0.5 ounce (about ⅓ cup) finely grated Parmesan Reggiano