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Gnocchi Roman Style
Gnocchi Roman Style
(Gnocchi alla Romana)
 
 
Ingredients:
 
9 oz (250 grams) semolina
2 egg yolks
1 and 3/4 pints (1 liter) whole milk
5 oz (150 grams) butter, plus extra for greasing
5 oz (150 grams) Pecorino cheese, freshly grated
Salt
 
Directions:
 
Preheat the oven to 200C (400F) Gas Mark 6.

Grease an ovenproof dish with butter.

Pour the milk into a saucepan, add a pinch of salt and bring to a boil.

Sprinkle in the semolina, stirring constantly, and cook, stirring, for about 10 minutes.

Leave to cool slightly, then stir in the egg yolks, one at a time, followed by 1 and 1/2 oz (40 grams) of Pecorino cheese and 2 oz (50 grams) of butter.

Pour the semolina on to a work surface and spread out to a depth of about 1/2 inch (1 cm) with a knife.

Stamp out rounds with a 1 and 1/2-inch (4 cm) biscuit cutter and place a layer of rounds in the prepared dish.

Sprinkle with some of the remaining Pecorino cheese and dot with a little of the remaining butter.

Continue making layers in this way until all the ingredients are used.

Bake for about 15 minutes until golden brown. Serves 4-6.
 
That's it!
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