Baking

Quite different from the traditional potato gnocchi that many are used to, these Roman-style gnocchi are made from semolina flour, cooked in milk, and considerably easier to make than rolling gnocchi off the tines of a fork. <br /> <br />These can be prepared well in advance, only needing to brown in the oven before serving, which makes this such an easy option for when you have guests. If you want to make this more substantial, you can add a béchamel sauce over the top of these before they go in the oven. This recipe is based on one in Pellegrino Artusi's 1891 cookbook, Science in the Kitchen and the Art of Eating Well.

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