Roman-Style Gnocchi
2 cups semolina flour
4 1/2 cups whole milk
1 stick butter (8 tablespoons), melted
2 Tablespoons olive oil
2 cloves garlic, thinly sliced
1 teaspoon salt
1 1/2 cups Parmesan, grated
1 egg yolk
Line a cookie sheet with aluminum foil and set aside.
Heat olive oil in a deep saucepan over medium heat. Once oil is warm, not hot, add the garlic. When the garlic begins to get golden around the edges, about 2 minutes, add all of the milk and then the salt, stirring. Bring the milk to a gentle simmer, stirring often to avoid a skin forming on the surface of the milk and to avoid scorching on the bottom. When the milk begins to lightly simmer, gradually stir in the semolina flour. Keep stirring and folding the mixture for about 3 minutes, until it begins to pull away from the sides of the saucepan. Add the melted butter and keep folding until all of the butter is incorporated into the semolina.
When all of the butter has been absorbed, turn off the heat completely. Even out the surface of the semolina mixture with a flat, unslotted spatula and immediately add the egg yolk, working quickly to spread the yolk over the entire surface of the semolina and then folding the yolk into the semolina. This must be done very quickly as you want to fold the mixture in on itself before the yolk has a chance to begin cooking. Once the yolk has been incorporated, add the parmesan and continue alternating between stirring and folding the mixture until everything is blended together in a nice, dough-like mass.
Turn mixture out onto the aluminum foil-lined cookie sheet and flatten the ‘dough’ with the same spatula you used before, until it’s about 3/8 inch thick (you can go 1/2 inch if you want a heartier gnocchi; it will just take a bit longer to cook).
Set the cookie sheet aside and allow the gnocchi ‘dough’ to cool at room temperature until firm enough to handle, approximately 3 to 4 hours. Cut the gnocchi into whatever shape or size you would like (at the restaurant we cut the gnocchi into rectangular ‘fingers’, but you can be creative or use a biscuit cutter or juice glass to make round gnocchi).
Traditionally Roman gnocchi are layered in a buttered dish and baked in the oven for 17-18 minutes at 425 degrees. At 13 Gypsies we sear the gnocchi in a hot pan to form a crust of ‘grilled’ cheese while keeping the center moist and tender. Top with your favorite sauce and enjoy.
Prep Time: 5 Minutes
Cook Time: 12 Minutes
Inactive Prep Time: 3-4 hours
Ease of Prep: 6
Servings: 10
Recipe Courtesy of Chef Howard and Cari Sanchez-Potter (13Gypsies media mistress and all around help gnome)
