Semolina Gnocchi (Gnocchi alla Romana)

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Appears in Cook's Illustrated May/June 2015, America's Test Kitchen TV

These Roman-style dumplings are rich, creamy, and satisfying. The only problem? Getting them out of the pan.

SERVES4 to 6

TIME1½ hours, plus 30 minutes chilling

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WHY THIS RECIPE WORKS

Most recipes for these Roman-style dumplings call for stirring semolina flour into a hot liquid and cooking it much like polenta to make a batter, or dough. This mixture is then spread out into a thin layer and allowed to cool before being ...

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