Gnocchi alla Romana with Mini Meatballs & Whipped Ricotta

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 4-6 servings

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A cozy twist on gnocchi alla romana! Oven baked semolina rounds topped with mini meatballs and whipped ricotta. Comforting, golden and perfect for an easy Italian-inspired dinner.

Ingredients:

• 1 1/2 cups semolina flour

• 5 cups whole milk

• 1/2 tsp. salt

• 6 tbsp. butter

• 3 egg yolks

• 1/2 cup Parmigiano Reggiano, finely grated

• 2 cups mini meatball ragu

• 8 oz. whole milk ricotta.

• 1 tbsp. Italian parsley, finely chopped

  
  

Tip: If you don't have time to make the mini meatball ragu, you can use store bought meatballs and marinara sauce.

Directions:

1. In a large pot over medium heat, add milk and salt. When the milk has heated and begins to bubble, slowly whisk in the semolina. When the mixture becomes dense, remove from heat and stir in egg yolks, 2 tbsp. butter and Parmigiano.

2. Spread the semolina mixture evenly across a 9 x 13 inch baking sheet. The semolina should be about 1/2 - 3/4 inch thick. Cover with plastic wrap and let cool for about 30-60 minutes.

3. Preheat the oven to 400°F. Using a round cookie cutter about 3-4 inches in diameter, create the semolina rounds and place them in a shallow baking dish.

4. Melt the remaining 4 tbsp. butter and drizzle over top the semolina rounds. Bake for about 30 minutes or until the semolina begins to turn golden brown in color.

5. While the gnocchi is cooking, heat the mini meatball ragu.

6. Add the ricotta to a blender along with a pinch of salt. Blend until smooth and glossy. Add to a piping bag and set aside.

7. Remove from the oven and top with the mini meatball ragu, whipped ricotta dollops, more grated Parmigiano and parsley.