Roman-Style Gnocchi

Recipe View 5 mins Line a rimmed baking sheet with plastic wrap. (Prep Time: 5 minutes)

Recipe View 2 mins In a medium saucepan, combine milk and salt over medium-high heat. Bring to just below a simmer, watching carefully to prevent boiling. As soon as small bubbles appear around the edges, gradually whisk in the semolina flour, ensuring no lumps form. Continue whisking until the mixture thickens, about 20 seconds. (Cook Time: 2 minutes)

Recipe View 10 mins Reduce the heat to medium-low and switch to a wooden spoon. Continue stirring constantly until the mixture is very thick and pulls away from the sides of the pan, approximately 7 to 10 minutes. (Cook Time: 10 minutes)

Recipe View 5 mins Remove the saucepan from the heat. Immediately add 1 cup of the grated Parmigiano-Reggiano cheese, the egg yolks, and the cold butter cubes. Stir vigorously and quickly to incorporate everything, preventing the egg yolks from scrambling. (Prep Time: 5 minutes)

Recipe View 30 mins Transfer the semolina mixture to the prepared baking sheet and spread it evenly to about 1/2-inch thickness. Cover the surface directly with another piece of plastic wrap to prevent a skin from forming. Refrigerate until firm enough to cut, about 30 minutes. (Chill Time: 30 minutes)

Recipe View 5 mins Preheat your oven to 425 degrees F (220 degrees C). Lightly grease a round, shallow baking dish with butter or cooking spray. (Prep Time: 5 minutes)

Recipe View 15 mins Using a 2 3/4-inch diameter cookie cutter, cut out circles from the chilled semolina dough. If desired, use damp hands to gather and gently flatten any dough scraps. Press the scraps between sheets of plastic wrap and cut out as many additional circles as possible. (Prep Time: 15 minutes)

Recipe View 10 mins Arrange the gnocchi in the prepared baking dish in a circular, slightly overlapping pattern. Drizzle the melted butter evenly over the gnocchi, using a brush to ensure complete coverage. Sprinkle with a pinch of cayenne pepper and the remaining Parmigiano-Reggiano cheese. (Prep Time: 10 minutes)

Recipe View 25 mins Bake in the preheated oven until the gnocchi are golden brown and the cheese is bubbly, about 25 minutes. Let cool slightly before serving. (Cook Time: 25 minutes)