Roman style gnocchi

Name: Roman style gnocchi
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 500 ml Milk; 7-10 Tbsp salt and freshly ground black pepper; 250 g Durum wheat semolina; 4 Egg Yolk; 7-10 Tbsp freshly grated nutmeg; 7-10 Tbsp Olive oil; 100 g Butter; 50 g Parmesan, freshly grated

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

500 ml Milk
7-10 Tbsp salt and freshly ground black pepper
250 g Durum wheat semolina
4 Egg Yolk
7-10 Tbsp freshly grated nutmeg
7-10 Tbsp Olive oil
100 g Butter
50 g Parmesan, freshly grated

Directions

1
Preheat the oven (electric cooker: 180 °C). Pour milk and 500 ml water into a large pot, salt lightly and bring to the boil. While stirring constantly with a whisk, sprinkle in the durum wheat semolina and cook for about 2 minutes until the mixture is semi-solid.
2
Remove from the heat and allow to cool slightly.
3
Stir the egg yolks into the warm semolina and season with 1 pinch of freshly grated nutmeg and salt and pepper. Pour the mixture onto an oiled marble or metal base and spread to a thickness of 1 cm.
4
Cool and let it set. Use a cookie cutter or glass to punch out circles of 4-5 cm in diameter. (You can bake the leftovers in the oven with tomatoes and mozzarella and serve as a snack. In Italy nothing is thrown away!).
5
Butter a casserole dish and place the semolina cookies in it, slightly overlapping. Spread the remaining butter in flakes over it. Season everything with salt and pepper. Sprinkle with the Parmesan and 1 more pinch of nutmeg and bake in the oven for 10 minutes.
6
Serve the gnocchi immediately.