Gnocchi alla romana
- 250 gr (8.818 oz) semolina
- 1 liter (33.814us fl oz)milk
- 100 gr (3.527 oz) butter
- 2 egg yolks
- 120 gr (4.232 oz) Parmesan cheese freshly grated
- 30 gr (1.0582 oz) Groviera cheese freshly grated
Preheat oven to 425 degrees F.
In a 3 to 4-quart saucepan, heat to scald milk, salt and a knob of butter and a pinch of nutmegs. Pour in semolina in a thin stream, whisking vigorously, and cook for a couple of minutes.
Remove from heat and stir in 80 gr Parmesan cheese and 2 egg yolks and mix well.
Pour semolino in buttered cookie sheet and smear to a thickness of 1/2-inch. Let it cool.
Using a pastry cutter or water glass, cut 3-inch quarter moons out of semolino. Arrange leaning up against one another in a buttered baking dish and sprinkle with remaining Parmesan cheese, groviera cheese and melted butter.
Place in oven and cook 20/25 minutes, or until top is light golden brown. Remove and serve immediately.