Römische Gnocchi

Zutaten

• 2 cups milk (whole)
• 1/4 teaspoon salt
• 2 dashes black pepper
• 1 pinch nutmeg
• 2 1/4 tablespoons butter
• 1 cup semolina flour
• 3 tablespoons freshly grated parmigiano
• 2 tablespoons pecorino romano
• 1 large egg yolk
• 3 tablespoons butter melted
• 2 tablespoons pecorino romano
• 1-2 dashes black pepper

Zubereitung

1. 1

   In a large pot add the milk, salt, pepper, nutmeg and the butter, heat on medium heat until the milk boils. Add the semolina a little at a time stirring constantly until thick.

2. 2

   Remove the heat and add the pecorino romana, parmigiano and egg yolk, stir well and rapidly until well mixed and thick.

3. 3

   Move the mixture to a piece of parchment paper, form it into a log 13 inches / 33cm and roll up with the parchment paper. Chill the dough 40-60 minutes.

4. 4

   Pre-heat oven to 400F/200C. Brush the bottom of a 10 inch / 27 cm baking pan with ⅓ of the melted butter.

5. 5

   Remove from the fridge and cut into ¼ inch / 6 mm slices. Place the slices in the prepared baking pan overlapping them slightly. Brush the gnocchi with the remaining butter. Sprinkle with the pecorino Romano and black pepper. Bake in the oven for approximately 20 minutes. Serve immediately with extra parmigiano or pecorino. Enjoy!