Roman-Style Gnocchi – No Potatoes Were Harmed During the Making of This Video

Gnocchi alla Romana are as delicious, as they are virtually unknown. I feel like I've eaten a fair amount of Italian food, and I've been to Rome, but it wasn't until late in life that I discovered these wonderful, baked semolina dumplings.

Above and beyond their exquisite texture, and great taste, I love their versatility. They're a world-class side dish as is, but can be paired with your favorite pasta sauce, and served as an appetizer, or entrée. Rave reviews should come your way; along with lots of "But, why are these called gnocchi, again?"

For a great winter twist, you can place some sage leaves in between the gnocchi before baking them, and they'd be perfect at any holiday feast. In fact, now I'm upset I didn't do that this time. I'm going to have to make another batch. Anyway, I really do hope you give these a try soon. Enjoy!

Ingredients for about 16 Roman-Style Gnocchi:

• Note: I used a 2.75-inch cutter
• 3 cups milk
• 1 teaspoon kosher salt, or to taste
• 1 1/4 cup semolina
• 1 cup freshly grated Parmigiano-Reggiano cheese (only about 1.25 ounces by weight, but if you grate it on a microplane, it will easily fill a cup)
• 2 large egg yolks
• 3 tablespoons cold unsalted butter, cut into small cubes
• 3 tablespoons melted butter for the top
• more grated Parmigiano-Reggiano for the top