Gnocchi alla Romana

By LeeBoruchow

This is one of the three great variations on gnocchi, and while not the common potato dumplings most are used to, it is still very much a "gnocchi." Those who have never experienced this dish tend to be skeptical at first, but fall head over heels when they encounter a perfectly executed example of gnocchi alla Romana.

Ingredients

• 3 cups whole milk
• 1 teaspoon salt
• 6 tablespoons butter plus 2 tablespoons
• 1 cup semolina flour
• 1/2 cup freshly grated Parmigiano-Reggiano, plus 1/2 cup
• 4 large egg yolks
• 4 oz taleggio, cut into chunks

Preparation

Step 1

Butter a rimmed cookie sheet.

In a 3 to 4-quart saucepan, heat to scald milk, salt and 6 tablespoons butter and bring just under a boil until the butter melts. Pour in semolina in a thin stream, whisking vigorously, and cook for about a minute, switching to a wooden spoon as polenta thickens. Remove from heat and stir in 1/2 cup parmigiano and the egg yolks and mix well. Pour polenta into the cookie sheet and smear to a thickness of 1/2-inch. Allow to cool.

Preheat oven to 425. Using a pastry cutter, cut 3-inch rounds out of the dough. Arrange leaning up against one another in a buttered baking dish and sprinkle with remaining parmigiano, dot with 1 tbsp of butter, and scatter with the cubed taleggio. Place in oven and cook 15 to 20 minutes, or until top is light golden brown. Remove and serve immediately.