Roman-style gnocchi with sautéed mushrooms

For Roman-style gnocchi:

• 1 cup semolina flour (250 g)
• 4 ¼ cups whole milk (1 L)
• 2 egg yolks
• 7 tablespoons butter, divided (100 g total)
• 1 cup grated Parmigiano Reggiano, divided (100 g total)
• Salt and nutmeg, to taste

For sautéed mushrooms:

• 3.5 oz champignon mushrooms, sliced (100 g)
• 3.5 oz honey mushrooms, sliced (100 g)
• 1 onion, chopped
• 1 garlic clove, whole
• Extra virgin olive oil, for sautéing
• Fresh rosemary, for flavor
• 1 teaspoon potato starch
• Fresh chives, for garnish
• Salt and pepper, to taste

For the Roman-style gnocchi:

• In a large pot, heat the milk with 3.5 tablespoons of butter (50 g), a pinch of salt, and nutmeg. Bring to a boil, then gradually add the semolina, stirring constantly to avoid lumps.
• Cook for about 10 minutes until the mixture thickens.
• Remove from heat, then mix in the egg yolks and ¾ cup (80 g) of grated Parmigiano.
• Spread the mixture onto a baking sheet lined with parchment paper, smoothing it to about ½ inch (1 cm) thickness. Let it cool completely.
• Once cooled, use a round cookie cutter to cut the semolina mixture into discs.
• Arrange the discs in a buttered baking dish, slightly overlapping them. Brush with melted butter and sprinkle with the remaining ¼ cup (20 g) of Parmigiano.
• Bake at 400°F (200°C) for 15-20 minutes, until the gnocchi are golden.

For the sautéed mushrooms:

• Heat olive oil in a skillet over medium heat. Add the chopped onion, whole garlic clove, and a sprig of rosemary. Sauté until the onion softens.
• Add the mushrooms and cook until they release their liquid and begin to brown.
• Dissolve the potato starch in a small amount of water, then stir it into the mushrooms to thicken the sauce.
• Season with salt, pepper, and chives.

Assembly:

• Serve the baked gnocchi warm, with the sautéed mushrooms layered below and on top.