Gnocchi alla Romana Recipe
1 cup + 2 tbsps. of semolina
3 cups of milk
2 beaten lightly big yolks of egg
Vegetable oil
1 1/2 tsp. of salt
A pinch of ground nutmeg
1 cup of Parmesan cheese, grated freshly
A pinch of pepper
6 tbsps. of butter
On the bottom of a 15 1/2×10 1/2-inch baking pan, make sure to line it with some aluminum foil and grease foil well.
In a heavy saucepan on medium-high flame, heat pepper, nutmeg, milk and salt to just about simmering being careful to not bring it to a boil then lower the heat around medium-low and start stirring or whisking briskly the milk then adding the semolina gradually making sure that no lumps are forming.
Continue to cook them until a spoon can stand in the center without any support (5-10 mins.)
Lower heat around to low and cook it some more all the while stirring it often until mixture becomes thick (5 mins. more). Take it off the heat & add in 1/4 cup grated parmesan, 2 tbsps. of butter and the yolks and continue to stir it until the butter melts and the mixture smoothens.
Put the mixture on the prepared baking dish. Using a spatula, pat it out to about 1/4-inch thick and place inside the refrigerator without a cover until it is quite cold ( about 1 hour).
Oven should now be heated to around 425′ F. Take out the refrigerated mixture of semolina and place it on a flat surface and carefully peel the aluminum foil. Slice the gnocchi from the mixture using a round 2-inch cutter.
Layer the gnocchi into a 10-inch shallow flameproof square baking dish overlapping each piece. In a small saucepan, melt the 4 tbsps. of butter then drizzle butter on the gnocchi and sprinkle 1/4 cup of cheese.
Cook in the oven for 20-25 mins. until the gnocchi tops turn golden and crispy. Afterwards, place the dish under the broiler, 4 inches away from the heat for 1-2 mins. until they are browned lightly.
Best served while hot.