Gnocchi alla romana (Roman Semolina Gnocchi)

Gnocchi alla romana (Roman Semolina Gnocchi)

pHere’s a linguistic quandary: The Italian word gnocchi is usually translated as ‘dumplings’, and the dictionary defines the word ‘dumpling’ as “a small mass of leavened dough cooked by boiling or steaming” or “a piece of dough, sometimes filled, that .../p

pThe post a href="http://memoriediangelina.com/2014/10/24/gnocchi-alla-romana/" rel="nofollow"Gnocchi alla romana (Roman Semolina Gnocchi)/a appeared first on a href="http://memoriediangelina.com" rel="nofollow"Memorie di Angelina/a./p

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Ingredients

  • 1 liter (1 quart) milk
  • 250g (1/2 lb) semolina
  • A good nob of butter
  • Salt, to taste
  • 75g (2 oz) freshly grated Parmesan cheese
  • For topping:
  • 100g (3-1/2 oz) freshly grated Parmesan cheese
  • More butter, q.b.
Read the whole recipe on Memorie di Angelina