Gnocchi A La Romana

In a 5-qt. pot over medium-high heat, bring milk to a simmer while stirring. Reduce heat to low; slowly whisk in semolina. Cook, whisking, until tender, 8-10 minutes. Whisk in 1⁄2 cup Parmesan, 4 tbsp. butter, and yolks; season with salt. Remove from heat. Wet a 15" x 10" rimmed baking sheet with a soaked paper towel. Pour semolina mixture onto baking sheet; smooth surface with spatula to 1⁄2" thickness. Let cool until firm, about 40 minutes. Heat oven to 450˚. Using a knife, cut gnocchi dough in 2" squares; transfer half of the squares to a buttered 9" x 13" baking pan. Sprinkle gnocchi with 1⁄4cup Parmesan and dot with 2 tbsp. butter. Layer remaining gnocchi on top and sprinkle with 1⁄4 cup cheese and remaining butter. Bake until golden, about 15 minutes. Serve with remaining cheese. • 2 egg yolks, beaten • 4 cups milk • 1 1⁄2 cups semolina • 1 1⁄2 cups Parmesan • 8 tbsp. unsalted butter • 1 tbsp. salt

2017-09-13T15:07:42+00:00
Duration: 05:00