Making Aunt Emma's Gnocchi alla Romana Lite: An Illustrated Recipe

Gnocchi alla Romana are tremendously satisfying, but they are also rich, to the point that dieticians would frown on one's making them too often. This variation Elisabetta's Aunt Emma learned while living in Rome many years ago is much lighter: It doesn't have any eggs, and reduces the milk as well. You'll need

• 1 1/2 cups (250 g) semolina
• 2 tablespoons unsalted butter
• 1 pint (500 ml) skim milk
• 1 pint (500 ml) water
• 3/4 cup (about 40 g) freshly grated Parmigiano
• 2 teaspoons Kosher salt

Combine the water, milk, and salt, and bring the mixture to a boil.

Note:
From here on, all Gnocchi alla Romana recipes follow these steps.