Gnocchi alla romana

Gnocchi alla romana

These gnocchi from Rome, are not made from potatoes but semolino flour! Totally, absolutely delicious! The brown crust on top is a mixture of parmesan and pecorino cheese. They are served just like this, not with any sauce or any other cheese like mozzarella. Trust me they are amazing! Ingredients for 4 people:

1. 250 g semolino flour

2. 1 litre whole milk

3. 2 egg yolks

4. 100 g grated parmesan cheese

5. 50 g pecorino romano cheese

6. Pinch nutmeg

7. Salt to taste

8. 60 g butter

Method:

1. Heat milk in a pan with 50 g of the butter. The rest is for later. As it starts to bubble, sprinkle in the flour stirring constantly, turn down heat to low.

2. Add the nutmeg, three quarters of the parmesan, salt and the egg yolks. Continue to mix well with a wooden spoon.

3. When you have a homogeneous mixture, turn off the heat, this should take no more than a few minutes and you should have a thick mixture.

4. While still hot, get 2 pieces of parchment paper. Divide mixture in half on the two pieces.

5. Using the paper to help, roll up like a sausage and fold the ends so you have a parcel. Make sure it's compact and put in the fridge for about 30 mins.

6. Preheat oven to 200 degrees Celsius.

7. Melt the remaining butter in the microwave. Grease a baking tray with some of the butter.

8. Unwrap the two sausage shaped pieces of dough.

9. Using a wet knife, slice the mixture into discs about half cm thick and arrange on the baking tray slightly overlapping.

10. Brush with the left over butter and add remaining parmesan and percorino romano cheese on top.

11. Bake for about 25 mins then turn on the grill for about 5-7 minutes to crisp up the top.