Gnocchi alla Romana al Forno
Lazio — Rome, traditional Thursday preparation
Roman-style gnocchi made from semolina (not potato) — thick rounds of semolina porridge cooled, cut into discs, layered with butter and Parmigiano-Reggiano, and baked until the tops are golden and crisp and the interiors remain soft and yielding. Gnocchi alla romana are not boiled — they are baked. The semolina is cooked like a thick polenta with milk, egg yolks, butter, and Parmigiano, then spread on a greased surface to set. Once cold and set, discs are cut with a round cutter and layered for baking. A Thursday tradition in Rome (as is pasta e fagioli) in the calendar of cucina romana.