Recipe: Cornmeal Dumplings Baked with Parmesan (Gnocchi alla Romana)

CORNMEAL DUMPLINGS BAKED WITH PARMESAN
(GNOCCHI ALLA ROMANA)

"These simple gnocchi are made with polenta that is left to set, then cut in shapes. Rounds are traditional, but squares are more economical. Coarse yellow cornmeal or semolina may be used for the polenta. In Italy, the polenta for gnocchi is flavored only with Parmesan, but I've found Dijon-style mustard picks up the taste."

3 tablespoons butter, melted
1 quart milk, more if needed
1 onion, spiked with a clove
bay leaf
1 teaspoon whole peppercorns
pinch of grated nutmeg
salt and pepper
1 cup coarse yellow cornmeal or semolina
3 egg yolks
1 teaspoon Dijon-style mustard, more to taste
1 cup grated Parmesan cheese
2-inch cookie cutter or glass tumbler (for cutting)

Thickly butter a baking sheet.

In a saucepan, heat the milk with the onion, bay leaf, peppercorns, nutmeg, and a little salt. Cover, bring just to a boil and leave to infuse over low heat, 10-15 minutes. Strain and return the milk to a saucepan.

Gradually whisk the cornmeal or semolina into the hot milk. Bring to a boil and simmer, whisking constantly to prevent lumps, until the mixture is thick enough to pull from sides of pan, 8-10 minutes.

Remove the pan from the heat and beat in the egg yolks one at a time - they will cook and thicken slightly. Stir in the mustard and half the cheese and taste for seasoning - the polenta should be highly seasoned.

Spread the polenta to form a 3/8-inch layer on the prepared baking sheet. Brush with the melted butter and chill until set, 1-2 hours.

WHEN READY TO COOK:
Preheat the oven to 450 degrees F.

When the mixture is set, use the cookie cutter or glass to cut out 2-inch squares. Overlap the shapes in the baking dish and sprinkle with the remaining cheese.

Bake the gnocchi in the heated oven until very hot and browned, 5-10 minutes. Serve at once.

Makes 4-6 servings
Source: Anne Willan's Cook It Right by Anne Willan