I had the desire of gnocchi alla romana in a slightly lighter version from the original, plus I had no eggs at home. So that was the perfect recipe for me: I renounce at eggs but not at taste!
Servings
4
What did I use
a large bowl, a whisk, a baking tray, a little glass, a spatula
Ingredients
250 gr of semolino
1 l of milk
100 gr of parmesan
1 pinch of ground nutmeg
80 gr of butter
2 tablespoons of ground bread
salt to taste
How did I do
In the pot, I poured milk and I let it boil. I added salt, a tablespoon of butter, a pinch of nutmeg and I poured the semolino, mixing with the whisk to avoid the forming of lumps.
While whisking, I cooked until the batter was dense. I turned off the fire and I added half of the parmesan. I mixed and I poured the semolino in the baking tray previously oiled.
I flattened with the wet spatula to have a homogeneous layer of about 1 cm. I let it cool completely.
With the little glass I obtained a lot of circles. I buttered a baking tray and I sprinkled with the ground bread. I put the gnocchi of semolino, slighly overlapping them.
I melted the remaining butter. I covered the gnocchi with the parmesan and I poured the butter on them.
I baked at about 190°C for more or less 20 minutes, until the surface of the gnocchi resulted well brownish.
I served hot.
Buon appetito!
