Gnocchi alla Romana

Updated at: Thu, 17 Aug 2023 00:10:04 GMT

Step 1

• Put milk in a pot, add 30g of butter and the pinch of salt

Step 2

• When milk start boiling pour the semolina into it, stirring vigorously with a whisk to avoid the formation of lumps. Cook over low heat for a few minutes, until it has thickened

Step 3

• Then remove the pot from the heat and add the two egg yolks to the mixture, mix it with a wooden spoon

Step 4

• Add the parmesan and stir again

Step 5

• Pour half of the boiling mixture onto a sheet of baking paper and using your hands, give it a cylindrical shape (run your hands under cold water to avoid burning). Repeat the same for the second half of the mixture

Step 6

• Put the two rolls in the refrigerator for about twenty minutes

Step 7

• Once cooled, you will get a compact dough and with a knife you will be able to obtain perfect discs. To make cutting easier, moist the blade with water. Once you have about 40 pieces, arrange them on a previously greased baking sheet and sprinkle them with melted (not boiled) butter (about 70 g) and parmesan (or pecorino romano)

Step 8

• Bake in a preheated static oven at 200 ° for 20-25 minutes (if you use the convection oven 180 ° for 15 minutes). Then activate the grill function and leave them au gratin for 4-5 minutes.

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