Gnocchi Alla Romana Recipe

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
473
FAT
95%
CHOL
124%
SOD
56%

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Ingredients for 4 servings

1/2 cup freshly grated ParmigianoReggiano plus 1/2 cup

6 tablespoons butter plus 2 tablespoons

1 teaspoon salt

1 cup polenta, quick cooking or finely ground cornmeal

4 egg yolks

3 cups milk

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