Trying to clean up my library I found some old food magazines (2003) and making a fast check to the pages I found this recipe, very easy, very fast and roman: “gnocchi alla romana”. First time I made and first time I eat this plate! This gnocchi instead of flour use semolina. Remember, semolina also has gluten.
- 250 gr semolina
- 1 lt whole milk
- 100 gr butter
- 2 egg yolks
- 100 gr of parmesan cheese
- 1 pinch of salt
- 2 pinches of nutmeg (optional)
- 40 gr of parmesan cheese and 20 gr melted butter
- Preheat the oven to 200ºC.
- On a pot bring to boil the milk. Put the 100 gr of butter, pinch of salt and nutmeg.
- After it boils, add the semolina and stir with a wood spoon until it doesn’t stick in the side of the pot. Like in the picture. Remove from the heat.
- Cool down one minute and add the egg yolk until incorporate.
5. Add the 100 gr of parmesan cheese and mix well again.
6. Divide the mix in 3 parts. Roll up one part on a plastic film. Do the same with the second and third part. Keep in the fridge 30 minutes.
7. After 30 minutes, remove the plastic film and cut the rolls in 1 cm.
8. Place the pieces nicely in a buttered baking dish. Pour the 20 gr melted buter over the pieces and sprinkle the 40 gr of the parmesan cheese.
9. Cook 15 to 20 minutes or until the top is golden.
10. Remove and serve.