Gnocchi alla romana

Ingrédients

• 1 litre milk
• 40 g butter
• 250 g coarsely ground semolina
• 3 eggs yolks only
• grated to make 3 tbsp parmesan
• 60 g butter melted
• (or vegetarian alternative) 60g parmesan grated
• grated to make 1/8 tsp nutmeg

Préparation

1. 1

   Heat the milk with ½ tsp salt and 20g butter in a non-stick pan. When it boils, sprinkle in the semolina, whisking to prevent lumps from forming. Bring the mixture to the boil. Lower heat and simmer for 15-20 minutes, stirring occasionally. The mixture will be very thick.

2. 2

   Remove from heat and beat in the remaining 20g butter, and then the egg yolks, one at a time. Stir in the parmesan and season with salt.

3. 3

   Sprinkle a little cold water onto a work surface. Spread the mixture onto it, in an even layer about 1cm thick. Cool for at least 2 hours.

4. 4

   Heat the oven to 220c/fan 200c/gas 7.

5. 5

   Butter a shallow baking dish. Cut the semolina into 6cm rounds. Put the trimmings in the bottom of the dish. Pour over a little melted butter and sprinkle with parmesan. Cover with a layer of cut-out circles, overlapping them slightly. Sprinkle with nutmeg and parmesan, and drizzle with more butter. Continue layering until all the ingredients have been used.

6. 6

   Bake for about 20 minutes, or until the top is browned. Remove from the oven and allow to stand for 5 minutes before serving.