Gnocchi alla Romana Recipe

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Type: Gnocchi alla Romana Free Cooking Recipe – Pasta

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Ingredients / Directions
Vegetable oil
3 cup(s)s milk
1 1/2 teaspoon salt
Large pinch of ground nutmeg
Large pinch of pepper
1 cup(s) plus 2 tablespoons semolina
2 large egg yolks
lightly beaten
1 cup(s) freshly-grated Parmesan cheese
6 tablespoons butter Line the bottom of a 15 1/2 x 10 1/2-inch baking pan with aluminum foil. Generously oil the foil.

Heat milk
nutmeg and pepper in heavy saucepan over medium-high heat just to simmering. Do not boil; reduce heat to medium-low. Begin whisking or stirring milk briskly and add semolina in thin steady stream
taking care not to let lumps form. Cook
stirring frequently
until thick enough for spoon to stand upright and unsupported in center of mixture
5 to 10 minutes.

Reduce heat to low; continue cooking
stirring constantly
until very thick
about 5 minutes longer. Remove from heat.

Add egg yolks
1/4 cup(s) of the cheese and 2 tablespoons of the butter to semolina mixture; stir until butter is melted and mixture is smooth. Transfer mixture to prepared pan. Pat out with spatula to 1/4 inch thickness. Refrigerate uncovered until cold
at least 1 hour(s).

Heat oven to 425 degrees F. Turn mixture out of pan onto flat surface; peel off foil. Cut gnocchi out of mixture with 2-inch round cutter.

Arrange gnocchi overlapping in 10-inch square shallow flameproof baking dish. Melt remaining 4 tablespoons butter. Drizzle melted butter over gnocchi. Sprinkle with remaining 1/4 cup(s) cheese. Bake until tops of gnocchi are crisp and golden
20 to 25 minutes. Place under broiler about 4 inches from heat
until light brown
1 to 2 minutes. Serve at once.

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