Roman-style semolina gnocchi

Simple, delicate, easy gnocchi, lovely plain or with tomato sauce.

INGREDIENTS FOR 4

250 G SEMOLINA

1 LITRE MILK

2 EGG YOLKS

100 G GRATED PARMIGIANO

50 G BUTTER

SALT

PEPPER

NUTMEG

TOPPING

50 G BUTTER

50 G GRATED PARMIGIANO

I heat milk, butter, salt, nutmeg and pepper in a saucepan.

As it boils, I gradually whisk in semolina without lumps.

It thickens after a few minutes; I keep stirring.

I cook about ten minutes, stirring with a spoon until it leaves sides.

I remove from heat and add yolks one at a time.

I add Parmigiano.

I turn combined mixture onto parchment and shape a roll.

I wrap tightly in cling film and cool.

I generously butter a dish and cut cold roll into slices about 1 cm thick.

I slightly overlap slices and add reserved Parmigiano and melted butter.

I bake at 180°C for about 20 minutes until golden, in individual dishes or one large dish.