Free Recipe Gnocchi Alla Romana
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Gnocchi Alla Romana Recipe
3 c Milk
1 ts Salt
8 tb Butter; divided
1 c Polenta; quick cooking
(or 1 cup finely-ground
-cornmeal)
1 c Freshly grated
-Parmigiano-Reggiano;
-divided
4 Egg yolks
Gnocchi Alla Romana Preparation
Preheat oven to 425 degrees. Butter one cookie sheet with 3/4-inch sides. In a 3- to 4-quart saucepan, heat to scald milk, salt and 6 tablespoons butter. Pour in polenta in a thin stream, whisking vigorously, and cook for about a minute, switching to a wooden spoon as polenta thickens. Remove from heat and stir in 1/2 cup grated cheese and 4 egg yolks and mix well. Pour polenta in buttered cookie sheet and smear to a thickness of 1/2-inch. Allow to cool. Using a pastry cutter or water glass, cut 3-inch quarter-moons out of the polenta. Arrange leaning up against one another in a buttered baking dish and sprinkle with remaining grated cheese. Place in oven and cook 15 to 20 minutes, or until top is light golden-brown. Remove and serve immediately. This recipe yields 4 servings. Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK – (Show # MB-5717 broadcast 02-04-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-14-1997 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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