Prep 25 min - cook 40 min - serves 4
Semolina Gnocchi alla Romana
Set semolina cut into discs and baked until the edges crisp, nothing like the potato dumpling of the same name.
Before you cook
These are not the potato dumplings most people picture. Semolina is cooked into a thick paste, spread to set, then cut into rounds and baked.
The setting stage is not optional. Warm paste will not cut cleanly, and rounds that tear will not crisp at the edges.
Method
Bring the milk to a bare simmer with the salt and the nutmeg.
Rain the semolina in slowly while whisking hard to prevent any lumps forming.
Cook for ten minutes over low heat, stirring constantly as it thickens.
Stop when a spoon dragged across the base leaves a clear trail behind it.
Beat in half the butter, half the cheese and both egg yolks off the heat.
Spread the paste two centimetres thick on an oiled tray and smooth the top.
Chill for at least an hour until completely firm to the touch.
Cut into rounds with a glass and overlap them in a buttered dish.
Dot with the remaining butter and scatter over the rest of the cheese.
Bake at 200C for twenty minutes until the tops are blistered and golden.
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