Gnocchi Alla Romana

Bring the milk and water to the boil with 1 tablespoon of butter and a pinch of salt. Simmer over low heat for about 10 minutes until a nice semolina is formed. Don't forget to stir regularly. Spice it up with nutmeg and stir in half of the Parmesan cheese (40 grams) and the egg yolk

Spread the mass about finger thick on a baking sheet coated with oil, beauty can be neglected, the back can be used for the optics. If you of course need two "splendid pages", you are welcome to do some artistic work here 😉 Once the mass has cooled down, cut it into circles with a cookie cutter or glass and layer it in a greased baking dish like a roof tile

Scatter the remaining butter and the remaining Parmesan cheese over the durum wheat biscuits.

Wash the sage and shake it dry and chop it finely and sprinkle it over it and bake in a preheated oven at 180 ° C (please always remember that every oven is different) for about 10-15 minutes until the gnocchi alla Romana are golden brown. This time it had to go without sage, unfortunately my herb garden still looks very depressing. Also works, just a little bit of taste is missing 🙁

Good hunger!