Gnocchi alla Romana are as delicious, as they are virtually unknown. I feel like I’ve eaten a fair amount of Italian food, and I’ve been to Rome, but it wasn’t until late in life that I discovered these wonderful, baked semolina dumplings.
Above and beyond their exquisite texture, and great taste, I love their versatility. They’re a world-class side dish as is, but can be paired with your favorite pasta sauce, and served as an appetizer, or entrée. Rave reviews should come your way; along with lots of “But, why are these called gnocchi, again?”