ITALIAN GNOCCHI ALLA ROMANA

YOU WILL NEED :

• 3 cups milk % cup semolina 

• 1½ teaspoons salt pinch nutmeg 

• 1 egg 

• 125g ( 40z ) parmesan cheese 

• 60g ( 20z ) butter

ITALIAN GNOCCHI ALLA ROMANA RECIPE:

Bring milk, salt, and nutmeg to a boil, reduce heat. Add semolina gradually, stirring constantly with a wooden spoon.

Continue cooking, uncovered, stirring often, for 10 to 15 minutes, until a spoon can stand unsupported in the semolina. Remove from heat.

Combine lightly beaten egg and 1 cup of the grated parmesan, add to the semolina mixture. Stir well. Spread mixture onto a well-oiled oven tray, and smooth with a wet spatula until 5mm ( in ) thick. Re-refrigerate for 1 hour or until the semolina is firm.

Cut semolina into circles, using a 4cm ( 1 / 2in ) pastry cutter. Arrange in overlapping circles in a greased shallow ovenproof dish, pour over melted butter, and sprinkle with remaining grated parmesan.

Bake in a moderate oven for 15 to 20 minutes or until crisp and golden.

Serves 4 to 6

Also Read: ITALIAN SPINACH GNOCCHI