"Where were the potatoes I knew so well? Horrors! These gnocchi were made just with semolina..." He does give a recipe for them, however, because some (not all) other Roman authors do.
Prep Time: 2 hours, 25 minutes
Cook Time: 45 minutes
Total Time: 3 hours, 10 minutes
- 1 1/2 cups (250 g) semolina
- 1 quart (1 liter) milk
- 2 brimming cups (100 g) grated Parmigiano
- 1/4 cup unsalted butter
- 2-3 egg yolks
- 1/4 cup melted unsalted butter
Let the semolina cool for 2 hours, and cut it into squares or diamonds. Butter a pan and layer the squares in it, spreading a little more grated cheese between the layers (there should be 3-4). When all is used up, sprinkle the melted butter over the gnocchi, slowly, to allow it to penetrate.
Bake the gnocchi 15 minutes in a hot (400 F or 200 C) oven, until golden, and serve at once. A wine? White, for example Orvieto Bianco, or Est! Est! Est!
Yield: 4-6 servings Gnocchi alla Romana