Roman gnocchi

Ingredients for 4 servings:

• 1 liter of milk
• 80 g butter
• 250 g semolina
• 2 tbsp Parmesan, grated
• 3 egg yolks
• Salt
• nutmeg
• 50 g butter, melted
• 100 g Parmesan, grated

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Bring the milk to a boil with butter, salt, and nutmeg, sprinkle in the semolina, and cook over low heat for 15-20 minutes, stirring constantly. Remove from the heat, stir in the Parmesan cheese and the egg yolks, whisked with a little milk. Pour the mixture onto a moistened work surface and smooth it with a spatula dipped in water; it should be about a finger thick. Cut out discs with a glass and arrange them in layers in a greased baking dish, sprinkle each layer with Parmesan cheese and drizzle with butter. Place the gnocchi in the preheated oven and bake at 200°C for about 1/2 hour until golden brown, or until a crust forms.