Roman Gnocchi
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter milk
- 80 g butter
- 250 g semolina
- 2 tablespoon parmesan, grated
- 3 egg yolks
- salt
- nutmeg
- 50 g butter, left out
- 100 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- Bring the milk to the boil with butter, salt and nutmeg, sprinkle in the semolina and cook over a low flame for 15-20 minutes, stirring constantly.
- Remove from the heat, fold in the parmesan and the egg yolks, whisked with a little milk.
- Pour the mixture onto a work surface that has been moistened with water, smooth it out with a spatula dipped in water, it should be about a finger thick.
- Cut out slices with a glass and place them in layers in a greased baking dish, sprinkle each layer with parmesan and baste with butter.
- Place the gnocchi in the preheated oven and bake for about 1/2 hour at 200 ° until golden brown until a crust has formed.
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