ReceptnaptárGnocchi alla romana (baked semolina gnocchi with Parmesan)
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Ingredients
Method
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- Bring the milk to the boil with the salt, nutmeg and 30 g butter, then pour in the semolina while stirring constantly and cook for 5-6 minutes until very thick.
- Take off the heat and stir in the yolks and half the Parmesan.
- Spread 1.5 cm thick on a wet tray or baking paper and leave to cool for 20 minutes.
- Cut out rounds with a cutter, arrange overlapping in a buttered dish and sprinkle with the rest of the Parmesan and dots of butter.
- Bake at 220 °C for 20-25 minutes until golden; packed in portions it keeps 3 days; it heats through in the microwave in 1.5-2 minutes (and can be eaten cold).
A Receptnaptár original recipe. Calories and protein are estimated.
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