Baking

This is my mother’s version of Gnocchi alla Romana, which she served as a side dish. There’s something festive about its scalloped golden and bubbling crust. I love that her original handwritten recipe calls for “farina." Most supermarkets carry semolina these days, but back then, farina (or Cream of Wheat) was what was commonly available. That's actually still what I use here, even when there's a bag of semolina in my pantry. Maybe it's just nostalgia, but I think it tastes best that way.

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