Gnocchi alla Romana

I got this recipe out of the William and Sonoma monthly sales catalog. They use to have wonderful recipes in each issue.  But, now it is more of a focus of selling their prepackaged products. Which has resulted in me not reading them anymore. Maybe they figured out it was good advertisement? Maybe they will go back to real recipes in the future. We can hope…right?

In a large stock pot heat milk on low till it reaches a simmer. Add the semolina in a thin steady stream whisking constantly until incorporated. Reduce heat and add the salt and continue to whisk to prevent lumps from forming. Cook, stirring and scraping the bottom and sides of the pan, until it is thick and starts to pull away from the sides of the pot. This should take about 10 minutes. Remove from the heat and add the 3/4 cup of the cheese, the butter and the egg yolks stirring until it is incorporated. 

I covered a 13 X 9 baking pan with butter and parchment paper. Then I poured the semolina in the pan and spread out evenly. Cover and refrigerate for 2 hours.

Preheat oven to 425

Butter a round 10 inch baking dish.Using a biscuit cutter that is 2 1/2 inches to cut the Gnocchi into rounds lay in dish so they over lap each other, to resemble shingles. Brush the gnocchi with the remaining butter and then sprinkle with the remaining cheese. Bake in the oven for about 30 minutes until golden brown on top. Then after you remove it from the oven let rest for 10 minutes and then serve. This goes great with the meatballs or maybe beef short ribs.