Roman-style baked gnocchi from Joy of Cooking, Revised and Updated (2019) (page 307) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker and Megan Scott and John Becker

  • semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
  • eggs
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Notes about this recipe

  • nutrica6 on October 14, 2024

    I made this for a potluck and it was a big hit. Kind of like cheesy fried polenta. Good warm or at room temperature. I used sharp cheddar in the filling because I ran out of Parmesan and that worked really well. I made the semolina in advance then just cut it out and baked it right before serving.

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