Gnocchi alla Romana | Saveur
More like polenta than potato gnocchi, this Roman-style dish is made from semolina, covered with plenty of parmesan and baked to a delicious golden brown.
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.saveur.com.
Ingredients
- 4 cups milk
- 1 1⁄2 cups semolina (about 8 oz.)
- 1 1⁄2 cups finely grated Parmesan
- 8 tbsp. unsalted butter, softened
- 2 egg yolks, beaten
- Kosher salt, to taste
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