Italian Gnocchi alla Romana Recipe

MAKE THE DOUGH

1. Put the milk in a saucepan over low heat with 50 g (~½ stick) of butter, a pinch of salt and a little nutmeg.
2. When it starts to boil, add the semolina, stirring vigorously with a whisk to prevent lumps from forming.
3. Cook over low heat for a few minutes until the mixture thickens.
4. When the mixture begins to pull away from the bottom, remove the pan from the heat and add the 2 egg yolks, stirring with a wooden spoon.
5. Then add the grated Parmigiano a little at a time, stirring until incorporated.
6. Pour half of the hot mixture onto a sheet of baking paper.
7. Using your hands, form into a cylindrical shape. You can run your hands under cold water to prevent them from getting too hot.
8. Repeat the same process with the second half of the mixture and place the 2 rolls in the refrigerator for at least an hour.
9. Once chilled, the dough will be firm and you can cut it with a knife into perfect slices about 1 cm (~⅓ inch) thick. To make cutting easier, you may want to moisten the blade with water.

THE BAKING

1. Arrange the semolina gnocchi on a buttered baking dish and sprinkle them with small pieces of butter (50 g-½ stick) and grated pecorino romano cheese.
2. Bake in a preheated static oven at 200°C (~390°F) for 30 minutes. If using a fan oven, bake for 20 minutes at 180°C (~350°F).
3. Finally turn on the oven grill and let them brown for 5 minutes. Once ready, serve your gnocchi alla romana piping hot!