Q. My husband and I always order the fantastic Dover sole served at La Grotta Ravinia. It is served with a semolina flour gnocchi that I would love to be able to duplicate at home. It would be a perfect side dish with almost any fish. Thank you in advance for your assistance with this request. — Connie McGrath, Dunwoody
A. Sergio Favalli, Antonio Abizanda and Michael Connolly started making these semolina gnocchi many years ago when they served them for brunch at the long-gone Bugatti Italian restaurant in the Omni Hotel. When Connolly moved to La Grotta Ravinia Ristorante Italiano in Dunwoody, the gnocchi came along. Now they're served as a side with Dover sole with salmoriglio sauce and veal scaloppine with baby artichokes, Ssun-dried tomatoes and capers in lemon beurre blanc.
“Gnocchi” is the Italian name for dumplings, and gnocchi come in a variety of shapes. Some are made with potatoes, some are made with semolina; some are boiled, and some are sauteed like the ones in this recipe. One of the nicest things about La Grotta’s recipe is that it requires no special tools. Semolina is a coarse wheat flour available at stores such as the Buford Highway and DeKalb farmers markets.
Gnocchi can be served with a variety of sauces. Our photo features marinara with grated Parmesan and finely shredded fresh basil. The salmoriglio sauce served with the Dover sole is a mixture of two parts extra virgin olive oil with one part lemon juice, minced fresh oregano, and salt and pepper, brought to a boil and then poured over the gnocchi.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
La Grotta Ravinia Ristorante Italiano Semolina Gnocchi
Hands on: 15 minutes
Total time: 25 minutes plus cooling time
Makes: 20
2 cups whole milk
4 tablespoons unsalted butter, divided
3/4 teaspoon salt
1/4 teaspoon white pepper
Pinch nutmeg
1 cup semolina
3 egg yolks
1/2 cup grated Parmesan
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
Minced fresh oregano, to taste
Salt and pepper
Lightly oil a small rimmed baking sheet.
In a heavy saucepan over medium-high heat, combine milk, 2 tablespoons butter, salt, pepper and nutmeg. Bring to a boil, then reduce heat to a simmer and slowly add semolina, stirring constantly to prevent lumps from forming. When all semolina has been incorporated, continue to cook mixture for 5 minutes. Remove from heat and beat in egg yolks, one at a time, mixing well between each one. Stir in Parmesan. Pour mixture onto prepared baking sheet and spread to 1/4-inch thick. Allow to cool. May be made ahead to this point, covered and refrigerated up to 2 days ahead.
When ready to serve, cut circles with a 3-inch cutter. Pat scraps together and continue to cut circles until all dough is used.
In a medium saucepan, melt remaining 2 tablespoons butter over medium heat. Add gnocchi and brown on both sides, cooking until gnocchi are heated through, about 5 minutes total. Do not crowd pan. Make gnocchi in batches if needed. Serve immediately.
Per serving: 132 calories (percent of calories from fat, 68), 3 grams protein, 8 grams carbohydrates, trace fiber, 10 grams fat (3 grams saturated), 43 milligrams cholesterol, 131 milligrams sodium.
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