Creamy Gnocchi Alla Romana
|Milk/Null||1 Pint (Null)|
|Coarse semolina/Null||5 Ounce (Null)|
|Salt/Null||1 Teaspoon (Leveled) (Null)|
|Pepper/Null||To Taste (Null)|
|Butter/Null||3 Ounce (2 Plus 1 Ounce)|
|Grated parmesan cheese/Null||3 Ounce (Null)|
|Ground nutmeg/Null||1⁄4 Teaspoon (Leveled) (Null)|
|Egg/Null||1 Large, beaten (Null)|
Pour the milk into a saucepan.
Add the semolina, salt, pepper and butter.
Stir continuously over a low heat until the mixture comes to the boil and thickens.
Continue to simmer until the mixture is very thick; anything from 5 to 7 minutes.
Stir frequently to prevent sticking.
Remove from the heat then beat in 2 oz.(1/2 cup) cheese, nutmeg and egg.
Beat until well mixed then turn out on to a flat dish or tin, spreading the mixture to 1/4-inch thick.
Leave in the cool for several hours or until firm, then cut into 1 1/2-inch squares or rounds with a knife or cutter dipped in cold water.
Butter a shallow heatproof dish well, then fill with layers of the gnocchi squares or rounds and arrange in overlapping circles.
Sprinkle with the rest of the cheese then top with flakes of extra butter.
Re-heat and brown towards the top of a hot oven (425°F, Mark 7) for 15 minutes.