Gnocchi alla Romana
(Baked semolina Gnocchi)
This type of gnocchi is quite different from the potato or ricotta recipes. Semolina flour is used to make thick dough, which is then cut into discs and baked. A light butter and Parmesan topping is all that's needed. Gnocchi alla Romana are surprisingly good; indeed their only defect is that they have a way of disappearing off your plate.  
Region: Latium
Preparation: Easy
Serves: 4 people
• 7 oz (200 gr) semolina;
• 3 cups milk;
• 3.5 oz (100 gr) grated Parmesan cheese;
• 3.5 oz (100 gr) butte;r
• 2 egg yolks;
• Salt
In a saucepan, bring the milk, lightly salted, to a boil. Pour the semolina over the milk in a shower, stirring with a wooden spoon. Cook for about 10 minutes. Remove the pan from the flame, add 2 tablespoons (30 gr) of the butter, 1 tablespoon of the cheese, and the egg yolks, and mix well. Then roll out the semolina on a wet marble slab, and even the surface to a height of 1/2 in (1 cm) with the back of a wet tablespoon. Let cool, then cut it in squares about 1 3/4 in (4 cm) long on a side. Butter a flameproof dish, arrange the odd pieces of dough on the bottom and sprinkle with some of the Parmesan cheese. Cover with the semolina squares, arranging them in layers in a scale pattern; they will form a sort of flattened dome. Sprinkle each layer with plenty of Parmesan cheese. Melt the remaining butter in a separate pan and pour it over the
gnocchi, sprinkle with more cheese, and bake in a preheated oven at 390º F (200º C) for about 15 minutes, until the gnocchi are a beautiful golden color. Serve them in the baking dish.
Roman Jewish cooking is, moreover, like other cuisines, closely keyed to religious holidays. Purim is celebrated in particular by children with almond sweets and struffoli, while the festival of the first fruits and vegetables is celebrated with the traditional gnocchi alla romana.

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