16 January 2008 a note from our esteemed friend T about our version of Heidi Swanson's gnocchi alla romana

T:

Err.. not to be critical, but that's a silly recipe ... Semolina gnocchi is also known as Roman polenta; treat it like a polenta, and it's easy.

The ratio of liquid to semolina should be about 3:1 (liquid to dry), so frankly I think the recipe was off, not you.

I suggest butter go into the liquid before you add the semolina.

Add the dry to the liquid like you would a polenta; pouring a slow and steady stream directly into the pocket created by vigorous whisking until it is all in.

Switch to a wooden spoon and stir until it pulls from the sides (this whole process should only take 5-6 minutes). Let cool a couple of minutes before adding cheese and yolk (or it is very hard to incorporate the egg before it sets).

Try shaping the gnocchi in a baking dish. Pour it in hot, use a spatula dipped in water to smooth the top, cover with plastic wrap pushed directly on to the surface, pop the whole thing in the refrigerator, and go give the monkey a zirbert from his uncle.

After half an hour the whole thing should be set enough that you can use a spatula to cut pretty squares (who needs a cookie cutter? cutting rounds looks nice, but what do you do with all the scraps left over?).

Bake with cheese, etc. (these are awesome with Gorgonzola).

mb:

I have to admit I'm torn between being mad at you for the suggestion that our dear Heidi could possibly be wrong and bring excited about cooking it again and having it turn out better.

Thank you!

m-c:

And meanwhile I'm torn because that's not at all the way I make polenta. I'll try making the gnocchi the way I make polenta and see how they come out. Margaret and I will both be far from our kitchens next week, but let's see if we can report back by the 20th or the 27th.

Thank you, T!

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