Gnocchi alla romana
Instructions
Stir on a corn starch to the semolina.
Put the fire in a saucepan the milk properly salted and peppered and, when it starts to boil, pour slowly sifted the starch and semolina already mixed.
Simmer for 10 minutes, stirring with a wooden spoon.
Remove from heat and add one at a time, the egg yolks.
Pour the mixture while still warm on a greasy oil, forming a layer about an inch.
When the mixture has cooled, cut into many dischettti using a glass with RIM sprinkled with flour.
Place the top disks, in a pan where you formerly did melt a bit of butter.
Cover the whole thing with plenty of butter and Parmesan cheese and bake for 15 minutes in the oven already warm to 180 degrees.
Ingredients and dosing for 4 persons
- 200 g of fine semolina
- 30 g of corn starch
- 100 cl of milk
- 2 egg yolks
- Salt
- Pepper
- Nutmeg
- Olive oil
- Butter
- Parmigiano