Roman Gnocchi
- 85 g unsalted butter, melted
- 60 g grated Parmesan
- 3 egg yolks
- 1 l milk
- 1 pinch of nutmeg
- 200 g semolina flour
- 90 ml double cream
- 5 sage leaves, finely chopped
Pre heat oven to 180ºc. Line a baking tray with baking paper. Grease a shallow, oven proof casserole dish.
Beat the butter, 30g of Parmesan and the egg yolks together. Season lightly then set aside.
Heat the milk in a large saucepan. Add the nutmeg and season with salt and pepper. When the milk reaches the boil, stir in the semolina in a steady stream. Reduce heat and continue to stir for 10 minutes or until all the milk has been absorbed and the mixture is a solid mass which pulls away from the side of the pan.
Remove from the heat and beat in the egg yolk, butter and Parmesan mixture you made earlier. When the mixture is smooth pour into the prepared baking tray. Smooth to an even thickness about 1.5 - 2cms thick and set aside to cool.
Using a round biscuit cutter, dipped in cold water to stop it sticking, cut the semolina into circles. Arrange the circles of gnocchi in overlapping rows in the greased casserole dish.
Blend the cream with 40g of melted butter and pour over the gnocchi. Sprinkle the remaining 30g of grated Parmesan over the top. Put in the heated oven and bake for 25 minutes or until golden. Dress with chopped sage leaves and serve immediately.
