Gnocchi, Italian dumplings, are prominently found throughout Italy made from potatoes. Roman-style gnocchi uses semolina flour, and unlike other gnocchi, this traditional dish is baked. I learned to make these fluffy and utterly satisfying puffs of deliciousness at the famous old world trattoria Matricianella in Rome. This cheesy, buttery, flavorful dish pairs harmoniously with a chilled glass of Centanni Pecorino.
See ingredients, directions and pairings.
2 cups Milk
3/4 cups Semolina, not the quick cook variety
2 Eggs, lightly beaten
3/4 cups Parmesan Cheese, grated, plus more to sprinkle on top
7 tablespoons Grass-Fed Butter, cut into cubes
Pinch of Nutmeg, grated
Pinch of Sea Salt