Farina Dumplings Gnocchi Alla Romana Recipes

ROMAN-STYLE GNOCCHI

Steps:

• Line a rimmed sheet pan with plastic wrap.
• Place milk and salt in a saucepan. Bring almost to a simmer over medium-high heat. As soon as bubbles start to break the surface of the milk, gradually whisk in the semolina. Whisk until semolina becomes thick, about 20 seconds. Reduce heat to medium-low; continue stirring with a wooden spoon until very thick, 7 to 10 minutes. Remove from heat. Add butter, grated cheese, and egg yolks. Stir quickly to prevent the yolks from cooking.
• Transfer mixture to prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Brush a round, shallow baking dish with butter.
• Using a round 2 3/4-inch cookie cutter, cut out circles of the semolina dough. Arrange in a circular overlapping pattern in the prepared baking dish.
• With your damp hands, form the scraps of dough into a small ball. Flatten and place between 2 pieces of plastic wrap to flatten to the same thickness of the other dough. Cut out a few more rounds and arrange in center of circle.
• Drizzle melted butter over gnocchi and brush it over them evenly. Sprinkle with a pinch of cayenne pepper and a generous dusting of grated cheese.
• Bake in preheated oven until golden brown, about 25 minutes.

FARINA DUMPLINGS (GNOCCHI ALLA ROMANA)

Steps:

• In a medium saucepan, heat milk to scald. Reduce heat and slowly stir in farina, cook until thick, approximately five minutes.
• Remove pan from heat, stir in eggs, margarine, salt, pepper and beat until smooth. Spread mixture into a greased 13 x 9-inch pan, let cool. Cover pan and refrigerate for 2 to 3 hours until firm.
• *Note* Refrigeration time for gnocchi to firm is included in the preparation time.
• When firm, remove from refrigerator and cut gnocchi into 1 1/2 inch squares or circles. Place them overlapping, into an ungreased baking dish. Dot tops with 1/4 cup margarine and sprinkle with cheese. Bake at 350 degrees for 30 minutes or until brown. If needed you can brown a little more under the broiler.

FARINA DUMPLINGS

Steps:

• Beat eggs well.
• Add melted butter, or margarine.
• Add farina and salt.
• Mix at least 1 hour before using.
• Drop by teaspoonful into boiling broth.
• Lower heat to simmer.
• Cover and cook without lifting cover for at least 20 minutes.

GNOCCHI ALLA ROMANA (BAKED SEMOLINA GNOCCHI)

Steps:

• Combine milk, 1/4 cup butter, and a pinch of salt in a saucepan; bring to a boil. Whisk semolina into boiling milk, mixing well to prevent lumps. Reduce heat and cook, stirring often, until thickened, 3 to 4 minutes. Remove saucepan from heat. Add egg yolks, 1 cup Grana Padano, and Gruyere cheese; stir well.
• Heat a nonstick skillet over medium heat; cook and stir pancetta until crisp, 7 to 10 minutes. Stir pancetta into semolina mixture.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with 1 1/2 teaspoon butter.
• Spread semolina mixture onto 1 of the prepared baking sheets, about 1/2-inch thick. Allow to cool to room temperature, about 15 minutes.
• Cut small disks out of cooled semolina using a juice glass or cookie cutter. Place the disks onto the other prepared baking sheet, slightly overlapping the disks. Sprinkle the remaining Grana Padano cheese over disks and dot with remaining 1 1/2 teaspoon butter.
• Bake in the preheated oven until gnocchi are nicely crisp and golden, about 20 minutes.

GNOCCHI ALLA ROMANA

Steps:

• Whisk together milk, semolina, and 1 teaspoon salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking. Simmer, stirring constantly with a wooden spoon, until very stiff, 5 to 8 minutes. Remove from heat and stir in 2 tablespoons butter and 3/4 cup Parmigiano-Reggiano. Beat in egg.
• Spread gnocchi mixture 1/2 inch thick on an oiled baking sheet and chill, uncovered, until very firm, about 1 hour.
• Preheat oven to 425°F.
• Cut out rounds from gnocchi mixture with a 2-inch round cookie cutter (push scraps into remaining mixture as you go) and arrange, slightly overlapping, in a well-buttered 13- by 9-inch baking dish. Make a small second layer in center of dish with any remaining rounds. Brush gnocchi with remaining 1/4 cup melted butter and sprinkle with remaining 3/4 cup Parmigiano-Reggiano.
• Bake in middle of oven until gnocchi are beginning to brown, 15 to 20 minutes. Let stand 5 minutes before serving.