Nhoques à romana

Ingredientes

• 250 g semolina (9 oz of )
• 1 liter milk (~4 cups, whole )
• 100 g Parmigiano cheese (1 cup, grated )
• 2 egg yolks
• 50 g butter (~1/2 stick, unsulted )
• fsalt (to taste)
• nutmeg (to taste)
• 50 g butter (~1/2 stick, unsalted )
• 40 g Pecorino (Romano, ~1/3 cup)

Modo de preparo

1. 1

   --- MAKE THE DOUGH ---

2. 2

   Put the milk in a saucepan over low heat with 50 g (~½ stick) of butter, a pinch of salt and a little nutmeg.

3. 3

   Stir: When it starts to boil, add the semolina, stirring vigorously with a whisk to prevent lumps from forming.

4. 4

   Cook over low heat for a few minutes until the mixture thickens.

5. 5

   Add: When the mixture begins to pull away from the bottom, remove the pan from the heat and add the 2 egg yolks, stirring with a wooden spoon.

6. 6

   Add: Then add the grated Parmigiano a little at a time, stirring until incorporated.

7. 7

   Pour half of the hot mixture onto a sheet of baking paper.

8. 8

   Roll: Using your hands, form into a cylindrical shape. You can run your hands under cold water to prevent them from getting too hot.

9. 9

   Repeat the same process with the second half of the mixture and place the 2 rolls in the refrigerator for at least an hour.

10. 10

    Cut: Once chilled, the dough will be firm and you can cut it with a knife into perfect slices about 1 cm (~⅓ inch) thick. To make cutting easier, you may want to moisten the blade with water.

11. 11

    --- THE BAKING ---

12. 12

    Arrange the semolina gnocchi on a buttered baking dish and sprinkle them with small pieces of butter (50 g-½ stick) and grated pecorino romano cheese.

13. 13

    Bake in a preheated static oven at 200°C (~390°F) for 30 minutes. If using a fan oven, bake for 20 minutes at 180°C (~350°F).

14. 14

    Brown: Finally turn on the oven grill and let them brown for 5 minutes. Once ready, serve your gnocchi alla romana piping hot!