Roman Style Gnocchi (Gnocchi alla Romana)

Originating from the capital long before the arrival of the potato, these semolina discs represent Roman comfort at its most refined. The dough is cooked into a thick, buttery porridge before being stamped into rounds that crisp beautifully under a crust of sharp Pecorino. It is a rich, golden dish that relies on the quality of the dairy and the patience of the cook while stirring.

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