Gnocchi alia Romana

Ingredients

• a handful of semolina
• grated Parmesan cheese
• freshly and coarsely ground black pepper
• a small pat of the butter
• pan of boiling salted water

Method

1. 1

   Prepare a porridge with semolina by sifting it into boiling salted water while stirring.

2. 2

   Once thick, turn out to cool.

3. 3

   Arrange spoonfuls in a buttered pie-dish, sprinkling layers with cheese, butter, and pepper.

4. 4

   Bake until golden.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 53. The excerpt below is the record exactly as published.

Gnocchi alia Homana. — For this prepare a pomdge with semolina, by sifting a handful of semolina through the fingers of one hand into a pan of boiling salted water which you keep stirred with the other hand; continue this stirring well after the semolina is mixed in, so as to ensure the thorough cooking of the latter, then when sufficiently stiff turn it out and leave till perfectly cold. Now lift it up in spoonfuls and arrange these symmetric- ally in a well-buttered pie-dish, libei’ally sprinkling each layer with grated Parmesan cheese, tiny morsels of butter, and freshly and coarsely ground black pepper ; bake till of a pretty golden colour. Another way of preparing these is- to dissolve a small pat of the butter

Cook this with the app: pantry check, scaling, and the assistant.