Gnocchi alla Romana

Name: Gnocchi alla Romana
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT1H22M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 3 cups low sodium chicken stock; 3/4 cup semolina flour; 1 teaspoon salt; 1 large egg; 3 tablespoons unsalted butter; 1/3 cup freshly grated Parmesan; 1/2 teaspoon freshly ground black pepper, optional

Getting reviews...

Level: Intermediate
Total: 1 hr 22 min

Prep: 10 min
Inactive: 1 hr
Cook: 12 min

Yield: 4 to 6 servings

Level: Intermediate
Total: 1 hr 22 min

Prep: 10 min
Inactive: 1 hr
Cook: 12 min

Yield: 4 to 6 servings

Ingredients

3 cups low sodium chicken stock

3/4 cup semolina flour

1 teaspoon salt

1 large egg

3 tablespoons unsalted butter

1/3 cup freshly grated Parmesan

1/2 teaspoon freshly ground black pepper, optional

Directions

Lightly oil a small baking sheet. Whisk the stock, semolina flour, and salt in a heavy medium saucepan over medium-high heat until the mixture bubbles and is very thick, about 10 minutes. Beat the egg in a large bowl. Gradually beat the semolina mixture into the egg.
Transfer the gnocchi mixture to the prepared baking sheet, spreading it to form a 1/2-inch-thick layer. Cover and refrigerate until the gnocchi mixture is cold and firm, at least 1 hour.
Preheat the broiler. Generously butter a 10-inch-diameter gratin dish. Using a 2-inch-diameter cookie cutter, cut out rounds from the gnocchi mixture. Arrange the gnocchi in the prepared baking/gratin dish, overlapping slightly. Brush the remaining butter over the gnocchi. Sprinkle with the cheese, and pepper, if desired. Broil until the gnocchi are heated through and beginning to brown, about 6 minutes.