Gnocchi alla Romana by Pasta e Cuore


For 6 people:

1 litre full cream milk

250g semolina

100g butter

100g Pecorino Romano  cheese ( grated)

100g Parmigiano reggiano ( grated Parmesan cheese)


Heat the milk with a bit of salt, pepper and the butter.

When the milk boils, sprinkle in the semolina, stirring continuously. Cook it for 5 minutes.

Turn off the heat and sprinkle in the cheeses, Pecorino and Parmigiano, mixing well.

Place the mixture evenly to a height of 1 cm on a wet baking dish, leave to cool.

When the semolina has cooled completely, use a 5 cm diameter pastry cutter to make medallions. Grease a ceramic baking dish (with more butter) and place the overlapping medallions in the dish, adding a few curls of butter and sprinkle with some additional Parmesan. Bake at 200 degrees Celsius until a golden crust has formed.