Weekend Kitchen

Gnocchi alla Romana with bone marrow and sautéed kidneys

Gnocchi alla romana con midollo osseoe reni saltati

➤ SERVES 4➤ PREPARATION 1 hour ➤ COOKING 1 hour

This is the sort of proper, rich, gutsy food found in many restaurants in Rome. This gnocchi recipe is very different from the one you may be familiar with. It’s a much more homespun one that I personally think is easier to make and more comforting to eat. Marrow bones are quite easy to get hold of these days. Some supermarkets stock them, as do most good butchers.

FOR THE GNOCCHI

• 570ml full-fat milk
• 130g semolina flour
• pinch of freshly grated nutmeg
• pinch of sea salt
• 30g unsalted butter, plus extra for greasing
• 100g parmesan, grated
• 2 medium free-range egg yolks

FOR THE BONE MARROW

• 25g unsalted butter
• 1 garlic clove, crushed
• 2 banana shallots, finely chopped
• 1 split marrow bone, approximately 20cm long
• 2 tbsp finely chopped parsley
• 50g fresh breadcrumbs

FOR THE KIDNEYS

• 25g unsalted butter• • • •