Gnocchi alla Romana (Roman Semolina Gnocchi)

Ingredients

• 290 g (1 and 3/4 cups) fine semolina ((see notes))
• 1185 ml (5 cups) whole milk
• 50 g (3 1/2 tablespoons) unsalted butter, (plus extra for greasing)
• 60 g (1 cup) Pecorino Romano (finely grated)
• 60 g (1 cup) Parmigiano Reggiano (finely grated)
• 1 pinch ground nutmeg
• 1 teaspoon fine salt
• 2 egg yolks (we used golden yolks for added colour)
• 70 g (5 tablespoons) unsalted butter
• Extra Parmigiano or Pecorino for topping

Steps

1. 1

   Grate the cheese and set aside.

2. 2

   Add the milk,butter, a pinch of nutmeg and a teaspoon of salt to a boil in a large pot. Once boiling, turn down low and gradually add the semolina whilst whisking to avoid any lumps.

3. 3

   Keep whisking until the mixture turns very thick. Remove the pot from the heat and add the cheese, stirring it until melted with a wooden spoon. Next, very quickly add the eggs yolks and stir them in until combined.

4. 4

   Spoon half of the mixture on a large sheet of baking parchment and use the sides of the parchment to shape and roll the semolina into a long log. Wrap it up and twist the ends to secure it.

5. 5

   Repeat this process with the second half of the gnocchi dough. Let the logs cool completely, then refrigerate for at least 2 hours or until you need them (up to 2 days in advance).

6. 6

   Pre-heat the oven to 200℃/400F℉ Melt the butter in a pan and allow to cool slightly.

7. 7

   Grease your baking dish well with butter, then slice the logs into discs (around1.5cm or ¾ of an inch). Lay them in the baking dish slightly on top of each other, then drizzle over the melted butter. Grate over some extra cheese (pecorino or parmigiano) and bake in the oven for 20 minutes, then switch to the grill/broiler for 5 minutes to get extra crispy on top.