Rome's other gnocchi: semolina cooked like polenta, set, cut into moons, shingled with butter and parmesan, and baked until the edges crisp gold.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Eggs — yolks
3 steps
Method
1
Rain the semolina into simmering salted milk, whisking; cook, stirring, until a spoon stands in it, 8–10 minutes. Off heat: yolks, a third of the butter and cheese, nutmeg.
9 min — timer available in cooking mode
2
Spread 1 cm thick on a tray; chill firm, 30 minutes. Cut into moons with a glass.
30 min — timer available in cooking mode
3
Shingle overlapping in a buttered dish; remaining butter and parmesan over; bake at 200°C until bronzed at the edges, 20–25 minutes.
23 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.