Tuesday, January 12, 2010

Gnocchi a la Romana

Adapted from The New York Times, livin' it up, Roman Style.

1 hour plus 4 hours’ chilling

1 quart plus 2 tablespoons whole milk

1/2 teaspoon grated nutmeg


6 tablespoons unsalted butter

1 1/2 cups semolina flour

1 3-ounce piece Parmigiano-Reggiano, grated

3 large egg yolks, lightly beaten

2 tablespoons extra virgin olive oil

2 cloves garlic, sliced

1 medium onion, finely chopped

1 can chopped tomatoes (14.5-ounce works best)

Freshly ground black pepper

1. In a 3- to 4-quart saucepan, combine milk, nutmeg, salt and 4 tablespoons butter. Bring just to a boil, lower heat to medium and immediately start adding semolina in a thin stream, whisking constantly. Keep whisking to make a smooth mixture. Reduce heat to very low and cook, stirring, about 15 minutes. Remove from heat. Stir in half the cheese and the egg yolks.
2. Use some of the oil to grease a baking sheet. Spread hot dough on baking sheet to a thickness of 1/2 inch. Cover with plastic wrap. Refrigerate until very cold, 4 hours or overnight.
3. Heat remaining oil in a saucepan, add garlic and onion, cook until soft and add tomatoes. Simmer gently about 10 minutes. Season with salt and pepper and set aside.
4. Preheat oven to 450 degrees. Use a little remaining butter to grease a shallow baking dish about 9 by 13 inches. Use a 2- to 3-inch round cookie cutter or a glass to cut disks of chilled dough. Keep dipping cutter in cold water to prevent sticking. Lift disks off baking sheet and arrange, slightly overlapping, in baking dish. Scraps can be kneaded briefly and smoothed out to allow for a few additional disks. Sprinkle disks in dish with remaining cheese and dot with remaining butter. Bake about 15 minutes, until lightly browned.
5. Gently reheat sauce. Serve gnocchi with some sauce alongside each portion.
Yield: 6 servings.

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