Gnocchi à la Romana

Name: Gnocchi à la Romana
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 l Milk; 75 g Butter or margarine; 1 pinch Salt; 250 g Semolina; 1 Egg; 80 g freshly grated Parmesan cheese; 1 Garlic clove; 1 TABLESPOON Rosemary; 8 Lamb chops (approx. 60 g each); 7-10 Tbsp black pepper; 2 TABLESPOONS Oil; 2-3 stem(s) Thyme; 7-10 Tbsp Oil; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 l Milk
75 g Butter or margarine
1 pinch Salt
250 g Semolina
1 Egg
80 g freshly grated Parmesan cheese
1 Garlic clove
1 TABLESPOON Rosemary
8 Lamb chops (approx. 60 g each)
7-10 Tbsp black pepper
2 TABLESPOONS Oil
2-3 stem(s) Thyme
7-10 Tbsp Oil
7-10 Tbsp Grease

Directions

1
Bring milk, 50 g fat and salt to the boil. Sprinkle in semolina and let it swell for about 10 minutes at low heat, stirring several times. Remove the pan from the heat, stir in the egg and half of the Parmesan cheese.
2
Allow the semolina pudding to cool completely. Coat the work surface and a cake roll with oil and roll out the mixture on the work surface to a thickness of approx. 1 cm. Cut out circles (approx. 5 cm Ø) and layer in flakes in a greased casserole dish.
3
Sprinkle with the rest of the Parmesan and spread the remaining fat in flakes on top. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 40 minutes until golden brown. In the meantime, peel and finely chop the garlic.
4
Coarsely chop the rosemary. Sprinkle lamb chops with garlic, rosemary, salt and pepper. Heat the oil in a pan and fry the chops in it for about 2 minutes on each side.