Gnocchi alla romana (5)
Instructions
Heat the milk with a pinch of salt and a bit of butter.
When it boils, pour the semolina, stirring constantly, and cook for about half an hour.
Remove from heat and add a spoonful of grated Parmesan.
Sprinkle a baking sheet, spread the semolina for a height of 1/2 inch and level the surface with a wet knife.
When the semolina is cooled, cut with a shot from many little liqueur.
Melt 50 g of butter in a pan, grease a baking dish, and layering with advanced disc cutouts, sprinkle with Parmesan and spoon wet with melted butter.
Spread a layer of dumplings, sprinkle with the Parmesan, sprinkle with melted butter, and sprinkle with the cheese.
Inform to 200 degrees and cook until it will be formed a nice golden crust.
Serve in the same dish.
Ingredients and dosing for 4 persons
- 100 cl of milk
- 250 g of semolina
- 100 g of butter
- Grated gruyere cheese
- 1 tablespoon of grated parmesan cheese
- Salt
- Pepper