The name of this traditional Roman dish is a bit confusing because rather than the potato- or ricotta-based dumplings that the term gnocchi more commonly refers to, these gnocchi are made from semolina. But after one bite of the creamy, golden-brown gratin that emerges from the oven, names will hardly matter. Gnocchi alla Romana is not exclusively a Jewish dish, but it is widely served within the community. In Popes, Peasants, and Shepherds: Recipes and Lore from Rome and Lazio, Oretta Zanini de Vita writes that some Jewish families celebrate the holiday of Shavuot (when dairy foods are traditionally eaten) with these gnocchi. Serve with sautéed mushrooms and a salad for a comforting weeknight meal.

Method:

• Heat the milk and water in a large saucepan over medium-high heat, stirring occasionally, until the liquid comes to a rolling simmer (just shy of a full boil). Reduce the heat to medium-low and, stirring constantly with a sturdy spoon, steadily pour in the semolina. Cook, stirring constantly, until the semolina plumps and the mixture becomes very thick, with slow bubbles coming to the surface, 2 to 4 minutes.
• Remove the pan from the heat and immediately stir in the salt, half of the butter, 70g (1 cup) of the Parmesan, and the nutmeg. Add the egg yolks and stir vigorously to fully incorporate them.
• Lightly moisten the bottom of a 25 x 38 cm (10 x 15-inch) rimmed baking sheet with water. Pour the warm semolina mixture onto the baking sheet and, using a lightly moistened offset spatula or your hands, gently smooth it into a 1.25cm (½-inch) thickness. Let cool until firm enough to cut, about 30 minutes.
• Preheat the oven to 220°C (425°F). Lightly grease a 23 x 33 cm (9 x 13-inch) baking dish.
• Using a 6cm (2½-inch) round cookie or biscuit cutter, stamp out as many circles of semolina as possible. Use a thin metal spatula to carefully lift the circles out of the baking sheet and arrange them in the greased baking dish, allowing the slices to overlap like roof tiles. (Lightly moisten the spatula as needed to prevent the gnocchi from sticking.) If desired, you can press any scraps of semolina together and stamp out more circles.
• Scatter the remaining butter and remaining 35g (½ cup) Parmesan over the top of the gnocchi. Bake, uncovered, until golden on top and browning at the edges of the baking dish, 25 to 35 minutes.
• Remove the gnocchi from the oven and let cool slightly before serving.

Recipe adapted from Portico, Cooking and Feasting in Rome’s Jewish Kitchen (Norton & Co)