Italian cuisine · Dough, Pasta & Rice

Gnocchi alla Romana

Roman semolina discs layered like roof tiles and gratinated with brown butter and parmesan.

Ingredients · for 4 servings

• 1 l whole milk
• 250 g durum semolina
• 100 g parmesan
• 80 g butter
• 2 egg yolks
• 1/2 tsp nutmeg
• Salt, pepper

Instructions

1. Bring the milk to a boil with 1 tsp salt, nutmeg and 20 g butter and pour in the semolina in a steady stream while stirring constantly.
2. Keep stirring over low heat for 8–10 min. until the mixture is very thick and pulls away from the bottom of the pot as a mass.
3. Remove the pot from the heat, stir in the egg yolks and two-thirds of the grated parmesan, and season with pepper.
4. Spread the mixture about 1 cm thick onto a baking sheet rinsed with cold water, smooth it out and let cool completely for at least 30 min.
5. Cut out circles of 5 cm with a glass and layer them slightly overlapping like roof tiles in a buttered baking dish.
6. Melt the remaining butter and drizzle over, sprinkle with the remaining parmesan and gratinate at 200°C top/bottom heat for 20–25 min. until golden brown; serve hot.