Gnocchi alla Romana

By VickiC223

From Williams-sonoma

Ingredients

• 5 1/2 C milk
• 2 C semolina flour
• 2 t kosher salt
• 1 1/4 grated parm cheese
• 2 egg yolks
• 6 T (3/4 stick) unsalted butter, cut into small cubes, plus 3 T melted butter

Preparation

Step 1

In a 4 qt saucepan over med heat, bring the milk to a simmer. Add the flour in a thin steady stream, whisking constantly til incorporated. Reduce heat to med low, add salt and continue whisking to prevent lumps. Cook stirring and scraping the bottom and sides of pan til flour is thick and starts to pull away from the sides of the pan. (about 10 mins) Remove from heat and stir in 3/4 C of the cheese, the egg yolks and the 6 T (3/4 stick) of butter til incorporated.

Spray a 9x13 pan w/ PAM, line the bottom with parchment paper and spray again. Pour the flour mixture into the pan, spreading evenly and smoothing the top w/ a rubber scraper. Cover and refrig til firm (about 2 hrs)

Preheat oven to 425. Butter a 9" french skillet

Using a 2 1/2" biscuit cutter, cut the gnocchi into rounds. Arrange the gnocchi in the pan so they overlap, resembling shingles. Brush the top w/ the 3 T melted butter and sprinkle w/ remaining 1/2 C of cheese. Transfer the pan into oven and bake til the top is golden brown. 30-35 mins. Let rest for 10 mins, then serve w/ meatballs and sauce