In keeping with the dish’s Roman roots, this semolina gnocchi is made from coarsely ground semolina flour, hot milk, and eggs. To form the gnocchi, a rich polenta-like paste is prepared, cooled, and then cut into disks using the wet rim of a small glass. The disks are then sprinkled with Parmesan and bread crumbs, and baked in a hot oven to puff them up.–Jessica Theroux
LC Gnot Your Gnormal Gnocchi Note
Nope. No potatoes or fork tines or tiny little pillows in sight. And that’s not a terrible thing, not when you consider how light and airy this intriguing approach to gnocchi can be. Still, they’re quite indulgent, much more a starter or a side than a centerpiece to a meal. So indulgent that we think you, like us, won’t want to waste a single scrap of dough. Which calls to mind Marcella Hazan‘s tactic for dealing with gnocchi trimmings in Essentials of Classic Italian Cooking. Just knead the trimmings together into a ball (you can wrap and refrigerate the trimmings for up to a day or two). Then pinch off croquette-size pieces and shape them into short, plump forms that are tapered at both ends, about 2 1/2 inches in length. Roll the forms in dry, unflavored bread crumbs and fry them in hot vegetable oil until they take on a light, golden crust. Sounds lovely, yes? And that’s just the trimmings. Wait until you try the actual gnocchi…
- Quick Glance
- 30 M
- 1 H, 15 M
- Makes 4 entrees, 8 starters
- 1 quart (4 cups) whole milk
- 2 to 3 teaspoons salt
- 7 ounces (just over 1 cup) semolina flour
- 1 cup finely grated Parmesan cheese
- 2 large eggs, lightly beaten
- 1 tablespoon butter
- 1/2 cup bread crumbs
- 1. To make the semolina gnocchi, heat the milk and salt in a medium saucepan set over medium heat. When the milk starts to simmer, slowly sprinkle the semolina flour over the surface, whisking constantly to make sure that lumps do not form. Once all the semolina has been added, reduce the heat to medium-low. Continue to whisk for 7 to 10 more minutes, until the gnocchi-to-be mixture becomes thick and velvety. The mixture may thicken considerably after just a few minutes, but try to continue to cook it for the full 7 to 10 minutes.
- 2. Remove the pan from the heat and stir in 1/2 cup of the Parmesan, the eggs, and the butter. Turn the mixture onto a rimmed baking sheet, spreading it evenly into a 1/2 inch thickness. Set aside in the fridge, if there’s room, or set aside at room temperature until cool and firm, about an hour.
- 3. Preheat the oven to 400° F (200°C). Using a cookie cutter or the mouth of a glass that’s about 2 inches wide, cut the cooled semolina into gnocchi. Dip the cutter or glass into water between each press to prevent the dough from sticking. Place the cut gnocchi on a parchment-paper-lined baking sheet, making sure to leave at least 1/2 inch between them so that their edges can caramelize.
- 4. Sprinkle the remaining 1/2 cup Parmesan and the bread crumbs on top of the semolina gnocchi. If you don’t want them thickly coated, don’t use all of the cheese and crumbs. Bake until the semolina gnocchi are golden brown, slightly puffed, and crisp around the edges, 30 to 40 minutes. Serve hot.