I've long thought more people needed to know about Roman-style gnocchi. The dish is quite different from the lightly boiled potato dumplings that most of us think of when we consider gnocchi. As much as I love the typical iteration, the Roman version - squares of semolina (or sometimes polenta) layered in a casserole dish, topped with butter and cheese and baked - is much easier to pull together at the end of a busy workday. [...]
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