Gnocchi Romana

Total Time: 2 hrs Preparation Time: 1 hr 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 700 ml milk
• 1 pinch nutmeg
• 90 g butter
• 225 g semolina
• 125 g grated parmesan cheese
• 2 eggs, beaten
• 60 g grated gruyere cheese

Recipe

• 1 pour the milk into a pan and bring to the boil. remove from the heat and add the nutmeg, 25g of the butter and seasoning if desired.
• 2 gradually stir the semolina into the milk whisking out any lumps. return to a low heat and simmer for 10 minutes.
• 3 beat half the parmesan into the semolina followed by the eggs until smooth.
• 4 spread the semolina on a sheet of baking parchment or oiled tray. smooth the surface so it is 1/2 inch thick. allow to cool then chill in the refrigerator for 1 hour.
• 5 once chilled use a cookie cutter to cut circles out of the semolina dough.
• 6 grease a shallow ovenproof dish and lay any trimmings from the semolina in the bottom. lay the circles in an overlapping fashion until used up.
• 7 melt the remaining butter and pour over the gnocchi. sprinkle with the cheeses.
• 8 bake for 30 mins at 200c/400f.