Gnocchi alla Romana

Ingredients

• Durum wheat semolina250 g
• Whole milk1000 ml
• Butter80 g
• Grated Parmigiano Reggiano PDO100 g
• Egg yolks40 g (2 yolks)
• Nutmeg0.5 g
• Fine salt6 g

Allergens

Gluten, Milk, Eggs

Method

1. Heat the milk in a saucepan with the salt, nutmeg and 30 g of butter.
2. When the milk is just about to boil, pour in the semolina in a steady stream, whisking continuously to avoid lumps.
3. Cook over a low heat for 8-10 minutes, stirring with a wooden spoon, until the mixture pulls away from the sides of the pan.
4. Remove from the heat and leave to cool slightly for 2 minutes.
5. Stir in the egg yolks and half the Parmesan, mixing quickly.
6. Spread the mixture onto a sheet of damp baking parchment to a thickness of about 1 cm.
7. Leave to cool completely for at least 30 minutes.
8. Cut out discs using a 5-6 cm pastry cutter and arrange them slightly overlapping in a buttered ovenproof dish.
9. Top with dots of the remaining butter and the rest of the Parmesan.
10. Gratinate in the oven at 200°C for 20-25 minutes until the surface is golden brown, and serve hot.