Semolina gnocchi gratin (Gnocchi alla Romana)

The name of this traditional Roman dish is a bit confusing because rather than the potato- or ricotta-based dumplings that the term gnocchi more commonly refers to, these gnocchi are made from semolina. But after one bite of the creamy, golden-brown gratin that emerges from the oven, names will hardly matter. Gnocchi alla Romana is not exclusively a Jewish dish, but it is widely served within the community.

In Popes, Peasants, and Shepherds: Recipes and Lore from Rome and Lazio, Oretta Zanini de Vita writes that some Jewish families celebrate the holiday of Shavuot (when dairy foods are traditionally eaten) with these gnocchi. Serve with sautéed mushrooms and a salad for a comforting weeknight meal. Method: Recipe adapted from Portico, Cooking and Feasting in Rome’s Jewish Kitchen (Norton & Co).