Gnocchi alla Romana
Ingredients: (for 4 servings)
250 g fine semolina
120 g butter
100 g grated parmesan cheese
1 l milk
2 egg yolks
1 table spoon of salt
1 tea spoon of nutmeg (optional)
Pour the milk in a tall pan, add a piece of butter (20 g), the salt and the nutmeg and bring to a boil.
Over moderate heat, gradually whisk the semolina into the milk in a steady stream.
In order to prevent lumps you need to whisk constantly.
Bring to a boil and simmer for 5 minutes until the mixture is thick then remove from the heat.
Beat the egg yolks and stir them into your mixture, add two table spoons of grated parmesan cheese.
Wet a baking dish with a little water and spoon the gnocchi mixture into the dish.
Spread out the mixture using the back of a spoon to make an even layer about 1 cm thick.
Place your platter in the refrigerator for about one hour.
Heat your oven at 200 C.
Take the platter out of the refrigerator and with a pastry cutter cut the gnocchi, and set them aside.
You can use the top of a glass if you do not have a pastry cutter.
Save the trimmings. Melt the butter and set aside.
Butter a baking dish. Cover the bottom of the dish with the gnocchi trimmings.
Sprinkle with parmesan cheese and using a spoon, wet the trimmings with some of the melted butter.
Arrange the gnocchi on top.
Sprinkle with Parmesan cheese and wet with the melted butter.
Put the dish in the oven and bake for abut 20 minutes until the gnocchi develop a thin brown crust.