Semolina Gnocchi (Gnocchi alla Romana)

Name: Semolina Gnocchi (Gnocchi alla Romana)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 2 1/2 cups, whole milk; 3/4 teaspoon, salt; Pinch, ground nutmeg; 1 cup (6 ounces) fine, semolina flour; 4 tablespoons, unsalted butter; 1 , large egg, lightly beaten; 1 1/2 ounces, Gruyère cheese, shredded (1/3 cup); 1 teaspoon, minced fresh rosemary; 1/2 teaspoon, baking powder; 2 tablespoons, grated Parmesan cheese

Side Dishes
Italian

By David Pazmiño ･ Appears in Cook's Illustrated May/June 2015, America's Test Kitchen TV

These Roman-style dumplings are rich, creamy, and satisfying. The only problem? Getting them out of the pan.

SERVES 4 to 6

TIME 1½ hours, plus 30 minutes chilling

Why This Recipe Works

This is a members' feature.