Gnocchialla Romana (baked semolina gnocchi)

GnocchiallaCourtesy of Chef Pat Lee of Steamboat Inn

3 cups of milk
1 1/2 tsp salt
pinch of nutmeg
freshly ground black pepper
3/4 cup semolina
2 eggs
1 cup freshly grated Parmesan cheese
4 T melted butter

Butter a casserole dish and set aside.

In a heavy saucepan, bring the milk, salt, nutmeg and a few grindings of pepper to a boil over medium heat. Once boiling, add the semolina gradually so the milk never stops boiling, stirring constantly. Continue to cook and stir until so thick the spoon will stand up unsupported in the middle of the pan (about 15 minutes). Remove from the heat.

Lightly beat the eggs, add 3/4 cup freshly grated cheese and stir into the semolina mixture.

When well-blended, spoon the mixture onto a buttered or oiled slab of marble or baking sheet. Using a metal spatula spread the mixture out to a thickness a little less than 1/2”.

Refrigerate until the semolina is firm.

Preheat the oven to 400 degrees.

With a 1-1/2” biscuit cutter, cut the semolina into small circles, or use a knife to cut it into triangles. Transfer tho a baking dish, slightly overlapping the slides, drizzle with the milted butter and sprinkle with the remaining 1/4 cup of grated cheese.

Bake for 15 minutes until crisp and golden. You can finish under a broiler for 30 seconds to add some color to the top.

Serve at once.