Jordan Frosolone first became known as one of New York’s finest Tuscan-inspired chefs, especially after spending time cooking in Florence and Spoleto before returning to the Big Apple. But then, he started exploring Southern Italian cooking, and fell in love with dishes from Rome, Calabria and his grandparents’ native Sicily.
When he’s not in the kitchen as chef and operating partner at Leopard at des Artistes, a revamped Italian restaurant founded by restaurateur Gianfranco Sorrentino (the man behind Il Gattopardo) in Manhattan, Frosolone likes to make simple yet delicious dishes like this at home. Here’s how you can too.
A husband and father of two, one of his favorite Italian meals to make at home is Gnocchi alla Romana, which he prepares a day ahead, tops with cheese and then bakes over cherry tomatoes.
Gnocchi alla Romana by chef Jordan Frosolone
Serves 6-8
Ingredients:
3 cups Milk, whole
2 cups Heavy cream
1 cup Semolina flour
2 Egg Yolks
1/2 cup Grated Parmigiano
1/2 cup Grated Pecorino Romano, plus 1/4 cup reserved
1 14-oz can of Cherry Tomatoes
Basil
Extra-virgin olive oil
Salt to taste
Method:
Combine milk, heavy cream in a large pot and bring to a simmer over low heat, stirring constantly with a whisk to prevent scorching.
Sift in semolina, while whisking to incorporate evenly.
Return to a simmer and cook, whisking throughout, for another 15 minutes.
Temper in egg yolks. Remove from heat.
Mix in cheese.
Pour out onto greased and parchment-lined sheet tray. Place a greased parchment sheet on top and smooth surface.
Cool 24 hours before portioning.
Place gnocchi over cherry tomatoes
Top with Pecorino Romano and bake in the oven until the gnocchi are heated through and the cheese is lightly browned.
Garnish with basil and a touch of extra-virgin olive oil.
Buon appetito!