Living near Rome for a while, it was a habit to go shopping on Saturday in the capital and eat in one of the many cute small restaurants. Rome offers so many interesting dishes, but Gnocchi alla Romana have always been one of the favorite ones. It is a first course light that can be served with various sauces. The other great advantage is that it can be prepared in advance and therefore perfect when you invite people for dinner.
4 / 6 servings
1 l milk + 2 tbs. – 250g semolina flour – 100 gr. butter
2 egg yolks – 100 gr. grated parmigiano – salt – nutmeg – pepper
Bring the milk to a boil, add 1/2 of the butter , 2 pinches of salt ,pepper and nutmeg
Gradually stir in the semolina, stirring constantly to prevent lumps and keep the mixture from sticking to the pot. The mixture will become quite thick; continue cooking and stirring for about 10 minutes
Add the rest of the butter, let it melt and remove the pot from the fire.
Beat the yolks with 2 tbs. milk.
Add them to the semolina, together with the cheese, and a pinch of salt.
Mix well and spread the mixture out onto a moistened work-surface . Roll out half an inch thick ( 1 cm.)
Commonly semolina is let to cool for 1 hour and , using a glass, made 4 cm-wide discs.
A trick , to simplify the preparation: arrange a piece of parchment paper on the table, pour some of the mixture on it and form a cylinder of 4 cm.diameter by rolling the dough with the help of the paper.
Realize more cylinders and let them cool.
When cold cut them into 1 cm slices.
In an ovenproof dish make 3 or 4 layers of the discs .In between each layer and on top, sprinkle melted butter and Parmigiano .
Bake the gnocchi 15 minutes in a hot (400 F or 200 C) oven, until golden, and serve at once.
Serve as they are or with some tomato sauce or-if you like a stronger flavour-with some gorgonzola cheese sliced on top and melted cooking 5 minutes in the oven .