Gnocchi alla Romana

To prepare gnocchi alla romana, place the milk in a pan over the heat, and add a knob of butter (about 2 tbsp (30 g) of the total amount), salt 2, and a pinch of nutmeg 2; as soon as the milk starts to boil, whisk in the semolina 3, stirring vigorously to prevent the formation of lumps.

Cook the mixture over low heat for a few minutes, until it has thickened 4; remove the pan from the heat and add the two yolks 5 to the mixture, stirring this time with a wooden spoon 6.

Add the Parmesan cheese 7 and stir again 8. Now pour half of the dough, still hot, on a sheet of baking paper 9.

and using your hands, give it a cylindrical shape 10. To avoid scalding your hands, first put them under cold running water. Once you have obtained a uniform cylinder, wrap it in baking paper 11. Do the same with the other half of the dough you had put aside. Place the two rolls 12 in the refrigerator for about twenty minutes.

Once cooled, you will have a compact dough that you can easily slice with a knife 13. To make cutting easier, we recommend wetting the blade with water. Once you have obtained about 40 pieces, place them on a previously buttered baking tray 14 and sprinkle them with melted, not hot, butter (about 5 tbsp) (70 g) 15.

Sprinkle the surface with Pecorino Romano 16 and bake in a static preheated oven at 400° F (200° C) for 20-25 minutes (if you use a convection oven, 350° F, 180° C, for 15 minutes). Now turn on the grill and gratin the top for 4-5 minutes. Once ready 17 serve your gnocchi alla romana hot 18!