Gnocchi alla Romana

This classic (and ancient!) Italian recipe is a must-try dish for anyone who wants to experience and savor true Italian comfort food. Gnocchi made from semolina was a traditional pasta dish during the Roman Empire - 1,500 - 2,000 years before potatoes were introduced to or grown in Europe.

This recipe isn’t for those looking for “low-anything” - it is made with whole milk, butter, and Parmigiano-Reggiano cheese. It is a fragrant, beautiful, and delicious pasta course or side dish, with a crisp golden exterior and soft interior.

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1 Quart Whole Milk

2 Cups Semolina Flour

1 Cup grated Parmigano-Reggiano Cheese, Divided

2 Teaspoons Salt

2 Egg Yolks

6 Tablespoons Unsalted Butter, Divided

Cookware: A sheet pan, a baking pan or casserole dish, a 3-quart saucepan, spatulas (your preferred type), and a circle dough cutter (the rim of a wine glass or piping tip will work).

Place the milk in the saucepan and slowly bring it to a simmer over medium-low temperature. Slowly mix the semolina flour into the hot milk. Once a thick dough forms, remove it from the heat. Mix in 1/2 cup of Parmigiano-Reggiano cheese, both egg yolks and 2 tablespoons of butter.

Spread the mixture out evenly onto the sheet pan and allow the dough to cool completely.

Preheat your oven to 400F.

Cut the dough into circles. The size of the circles is not as important as ensuring uniformity. Arrange the pieces in a geometric pattern in the baking pan or casserole dish.

Cut the remaining 4 tablespoons of butter into small cubes or thin slices. Distribute the butter and the remaining 1/2 cup of Parmigiano-Reggiano cheese over the gnocchi.

Bake until golden brown and bubbly. Serve immediately.