Gnocchi alla Romana:Roman-Style Gnocchi

1. 1

   Preheat oven to 425 degrees F. Butter 1 cookie sheet with 3/4-inch sides.

2. 2

   In a 3 to 4-quart saucepan, heat to scald milk, salt and 6 tablespoons butter.

3. 3

   Pour in polenta in a thin stream, whisking vigorously, and cook for about a minute, switching to a wooden spoon as polenta thickens.

4. 4

   Remove from heat and stir in 1/2 cup grated cheese and 4 egg yolks and mix well.

5. 5

   Pour polenta in buttered cookie sheet and smear to a thickness of 1/2-inch.

6. 6

   Allow to cool.

7. 7

   Using a pastry cutter or water glass, cut 3-inch quarter moons out of polenta.

8. 8

   Arrange leaning up against one another in a buttered baking dish and sprinkle with remaining grated cheese and the cubed taleggio.

9. 9

   Place in oven and cook 15 to 20 minutes, or until top is light golden brown.

10. 10

    Remove and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.