Gnocchi Alla Romana
While potato gnocchi is made in all parts of Italy, semolina flour gnocchi is a Roman specialty. Growing up it was a treat when my mom made them and you can also found it in the most trattorie in Rom. The baked gnocchi comes to the table basted with butter and generously covered with Parmigiano, which melted and lace the gnocchi voluptuously. Pure simple and pure food bliss with each bite.
To make your life a bit easier to spread the cooked semolina, I placed a parchment paper over my clean counter. The semolina can be sticky thus use a clear saran wrap sheet to spread the mixture to an even thickness. Not necessary but definitely will reduce fighting with it. A cookie-cutter works like a charm. Once all the rounds are made with the semolina spread, reassemble and flatten out again and restart the same process.