Gnocchi alla Romana
Indulge in creamy, cheesy Gnocchi alla Romana, baked to perfection and topped with golden, melted goodness.
Ingredients
- 250 g semolina
- 1 l milk
- 60 g butter
- 100 g Parmesan, finely grated
- 1 egg yolk
- 1 tsp salt
- 1 pinch grated nutmeg
- 20 g butter for the dish
How to make it
- Pour the milk into a saucepan with 60 g butter, the salt and the nutmeg, and bring it just to a simmer over medium heat.
- Whisk in the semolina in a thin stream, then cook over low heat for 5-7 minutes, stirring constantly, until the mixture is very thick and pulls away from the pan.
- Take the pan off the heat and beat in the egg yolk and half of the Parmesan until the mixture looks smooth and glossy.
- Spread the mixture 1-1.5 cm thick on a lightly buttered tray or board and let it cool until firm, about 20 minutes.
- Cut out rounds with a small glass or cutter, arrange them in a buttered baking dish in slightly overlapping rows, and scatter the remaining Parmesan over the top with a few flakes of the 20 g butter.
- Bake at 200 C for 20-25 minutes until the top is golden and the edges are crisp, then serve the gnocchi in the baking dish in neat overlapping rows.
