Let’s face it, they don’t look like the bite-sized, curled-up potato dumplings we call gnocchi. Crispy on the outside and soft inside, baked semolina gnocchi (gnocchi alla Romana) look more like polenta. But there’s no corn, just durum wheat semolina—a creamy, dreamy ingredient famous for making the tastiest pasta. Chewy, slightly sweet, and with umami-rich Parmesan or Romano, baked semolina gnocchi nails it as an app, side dish, or comfort-food main course. Our friend and cooking inspiration Joanne Hults (of Steamed Chinese Buns and Montreal Slaw) delighted us with this classic years ago. Since the dish goes back to ancient Rome, variations show up all over the web. While I wouldn’t mess with Joanne’s…
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