Recipe: Gnocchi Roman Style - Gnocchi alla Romana

Ingredients:

Egg yolks 2

Ground nutmeg pinch

Milk 1 pint/475 ml

Water 3/4 pint

Salt pinch

Butter 1 tablespoon + for greasing

9 ounces Semolina

2 tablespoons Freshly grated Parmesan cheese

Separate the eggs and reserve the yolks. Using a fork, beat the yolks, nutmeg, and grated Parmesan cheese. Bring the milk, water, salt, and butter to a boil in a saucepan over moderate heat. Reduce to a simmer. Slowly pour in the semolina in a thin stream, stirring with a wooden spoon or whisk. Cook, stirring, for 15-20 minutes. Remove the pan from the heat and add the egg yolk mixture. Mix well.

Wet a shallow tray and spread the semolina in a 1/2 inch/1 cm thick layer. Smooth the surface with a moistened spatula. Cover and let cool for at least 2 hours, and up to 12.

Preheat the oven to 400 degrees F/ 200 degrees C.

Using a cookie cutter, or a glass, cut the gnocchi into circles. Grease a baking dish with butter. Arrange the circles in the dish so that they overlap slightly. Sprinkle with additional grated Parmesan cheese and bake for 20 minutes, or until golden brown. Serve when hot.