Gnocchi alla Romana
Gnocchi Roman Style


35 oz. (1 liter) milk
1 cup (250 grams) *semolina
3 Tbsp (60 grams) butter
5 Tbsp (100 grams) grated Parmesan cheese
2 egg yolks

Heat the milk in a thick bottomed pan and when it is about to boil
sprinkle in the semolina, stirring vigorously with a whisk. Continue to
stir with a wooden spoon while they cook for about ten minutes. When they
form a fairly solid consistency remove from heat. Add the butter, salt,
half the Parmesan cheese and egg yolks and stir well. Pour the mixture
onto a flat dampened surface and flatten with the help of a flat wet
spatula till about 1/2 inch (1 cm) thick. Using a 2 inch (4 cm) diameter
round pastry cutter, cut the gnocchi into disks and put them in a large
buttered oven dish with the edges laid one on top of the other. Sprinkle
with the remaining Parmesan cheese, cover with butter flakes and place in
a pre-heated oven of 400 F (200 C) till they are very hot and the butter
has melted forming a golden crust.

*Semolina is coarsely ground grain, usually wheat, with particles mostly
between 0.25 and 0.75 mm in diameter. The same milling grade is sometimes
called farina, or grits if made from maize. It refers to two very
different products: semolina for porridge is usually steel-cut soft common
wheat whereas "durum semolina" used for pasta or gnocchi is coarsely
ground from either durum wheat or other hard wheat. Non- durum semolina
porridge or farina has come to be known in the United States by the trade
name "Cream of Wheat".

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela


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