Sunday, 26 February 2012

Gnocchi alla Romana

For 2 persons:

100g semolina flour
400ml milk
25g butter
1 egg yolk
50g grated parmesan cheese
1tsp grated nugmeg
olive oil
salt

  1. Bring the milk to boil in a pot and melt the butter into it. Season with a teaspoon of salt and grated nutmeg.
  2. Add the semolina flour and mix quickly to avoid clumping. Cook for a further minute until the semolina becomes a compact mixture.
  3. Remove from heat, mix in the yolk and 40g of the grated cheese.
  4. Smear some oil on a deep tray and once the semolina mixture has cooled enough to handle, use a spatula and make a 1cm thickness 'cake' in the tray. Use a glass or a cookie cutter to cut out disks of gnocchi.
  5. Place the gnocchi in a baking tray, placing them so that they overlapping each other a little. Sprinkle over the remaining cheese, bake in an oven at 200C for 20 min, until a crunchy crust has formed.

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