In this video Chef John uses semolina to make light and tender gnocchi. Milk and salt combine with dashes of the semolina until thickened into a nice fluffy dough. Butter, freshly grated Parmesan and eggs create a rich flavor profile. After chilling for half an hour the gnocchi is ready to be cut, dusted with cayenne and baked. The dumplings emerge from a hot oven with an exquisite crispy, creamy texture, perfect with your favorite pasta sauce. Get the recipe for Chef John's Roman-Style Gnocchi.