Gnocchi alla Romana

(Italian baked semolina dumplings)

Yield: 4-6 servings

Basic Steps: Boil → Mix → Cool → Cut → Bake

Bring milk to a simmer over medium heat in a large, heavy bottomed saucepan. Slowly sprinkle in semolina, stirring constantly with a wooden spoon. When all semolina is added, turn heat to low and continue stirring for 15-20 more minutes. Be careful not to let bottom scorch.
Remove from heat and stir in Parmesan. When cheese is completely melted in, beat in egg yolks, butter and salt. Taste a small amount and add more salt if necessary.
Pour mass onto a large cutting board that has been lightly oiled or moistened with water. Spread with moistened hands to an even 1/2" thick. Allow to cool.
Using a biscuit cutter or medium-sized glass, cut into rounds. Place rounds in an overlapping, shingle-like pattern into a large, well buttered baking dish.
Sprinkle remaining 1/4 cup Parmesan over the top and dot with pieces of butter. Bake in a 400° oven for 15-20 minutes or until top is browned.

Semolina is coarsely ground durum wheat. You can substitute Cream of Wheat brand cereal or farina.
Half of the initial Parmesan cheese can be replaced with shredded mozzarella.
Sprinkle in a few gratings of nutmeg if you like.
Save leftover scraps after cutting the rounds. They can be rolled into croquettes, rolled in breadcrumbs and sautéed in butter or oil till light brown and crispy. Serve as you would potatoes.

Gnocchi alla Romana means gnocchi, Roman-style. Owing to its large Italian community, this dish is also found in Argentina.