Romana gnocchi

Ingredients for 4 servings:

• 1 liter of milk
• 250 g semolina (durum wheat)
• 1 tsp salt
• 150 g butter
• 150 g Parmesan, grated
• 2 egg yolks
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Baked semolina gnocchi

Bring the milk and salt to a boil and slowly add the semolina. Reduce heat to low and allow to swell for 10 minutes, stirring constantly. Stir in 50g butter and 2-3 tablespoons of Parmesan cheese, and when the mixture has cooled slightly, add the egg yolks. Preheat the oven to 200°C, rinse a baking tray with cold water (do not dry it), and spread the semolina mixture on it to a thickness of about 1cm. Use a glass to cut out circles, place them in a greased dish like bricks, and sprinkle with the remaining melted butter and Parmesan cheese. Bake for about 30-45 minutes until golden brown. Serve the gnocchi as a main course with a rich tomato sauce, or as a side dish on their own. Tip: To spread the semolina mixture and to cut out circles, repeatedly dip the knife or glass in hot water.