My friend Luca came to a visit! Organ composer and musician, he’s above all a my special Fantozzi cinema companion with I spent years at school and in my freetime too.
What could I make for him? Of course Roman-style gnocchi! A traditional first course, soft inside with a delicious cheese crust on the top.
Must try!
SERVES 4-5 PEOPLE
READY IN 30’
INGREDIENTS
1 US quart milk
9 oz semolina
2 ½ oz butter
Salt, pepper and nutmeg to taste
2 eggs
2 ½ oz Emmenthal cheese
Seed oil to taste
Butter to taste
2 oz Emmenthal cheese
2 tablespoons Parmigiano cheese
Butter to taste
STEP 1: MAKE THE DOUGH
Boil the milk, add the semolina little by little stirring with a wooden spoon until gets thick.
Add butter,salt, pepper and nutmeg. Mix the ingredients carefully, then remove from the heat.
While the dough is still hot add the eggs and grated Emmenthal.
STEP 2: POUR THE DOUGH
Brush a baking pan with seed oil, pour the mixture into it and spread it. Let it cool for 10 minutes.
STEP 3: CUT THE DISCS
Using a glass or a cutter, cut off the discs.
Don’t waste! Press the remaining dough and cut other circles.
STEP 4: COOK
Place the disks in a buttered baking tin, sprinkle them with the emmenthal and a bit of Parmigiano cheese.
Add a few flakes of butter and cook in a pre-heated oven at 200 ° C for 15 minutes.
#getBready & enjoy your meal
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