Gnocchi alla Romana (Semolina Gnocchi Gratin)
Don’t be confused by the name of this traditional Roman dish: Rather than the potato- or ricotta-based dumplings that the term gnocchi more commonly refers to, gnocchi alla romana is made from semolina. And after one bite of the creamy, golden-brown gratin that emerges from the oven, names will hardly matter. Serve it with roasted vegetables and a salad for a comforting weeknight meal. This recipe is slightly adapted from Leah Koenig’s book Portico: Cooking and Feasting in Rome’s Jewish Kitchen.
This recipe was one of our Bake of the Week features for February 2024.