A classic dish with a semolina twist.
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Gnocchi alla Romana (Semolina Gnocchi Gratin) |
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| David\xa0TamarkinEditorial Director |
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Sometimes a recipe is talked about with so much enthusiasm by the King Arthur Test Kitchen that I, too, become a superfan — even before I've tasted it. Such was the case with the Gnocchi alla Romana we found in Leah Koenig's book,Portico. For weeks I listened to my coworkers rave about it, and I fell in love with it too, sight unseen. |
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Unlike a lot of gnocchi, this traditional Roman style doesn't use potatoes or ricotta. Instead, it's based on oursemolina flour, which is enriched with milk, butter, and Parmesan and cooked into a savory sort of porridge, similar to polenta. The semolina porridge is left to cool, then cut into circles with abiscuit cutter, layered in a baking dish, topped with more parm, and baked. The golden gnocchi disks resemble gratin potatoes, but the texture — with crispy edges that give way to a creamy, cheesy middle — is all of its own. You really have to make it yourself to fully understand its charms. When you do, you can serve it as a side dish, like I did (yes, I finally made it for myself — and fell in love with it even more). Or do what I plan to do in the future: simply pair it with a salad and turn Gnocchi alla Romana fromsidetostar. | David |
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Not yet reviewed, be the first! |
★★★★★ |
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