Do you want to try to cook this typical Italian dish? Here you are a simple recipe for a really delicious taste.
Gnocchi alla Romana
Boil the milk with nutmeg and filter it then rearrange it on the fire.
Pour in the semolina in the milk stirring continuously. Add 100 gr of butter, a little bit of Parmigiano reggiano and salt. Between two sheets of parchment papers pour the cooked semolina and stretch it so as to make a layer of 1 cm of thickness.
Let cool. Create the gnocchi with a mold (using a glass) of 6 cm diameter.
Butter a tray, put the disks in layers alternating with the remaining Parmigiano Reggiano and the melted butter.
Cook au gratin in the salamander grill or in oven at 200° F until the surface of the gnocchi is browned.