Roman Gnocchi Ala Romaz

posted by Sue Freeman 11-24-98 8:40 PM

Roman Gnocchi Gnocchi Alla Romanz

3 cups whole milk
1 1/2 tsp salt
pinch of ground nutmeg
ground pepper a pinch
3/4 cup semolina flour
2 eggs
1 1/2 cups grated Romano cheese
8 TBSP melted butter

In a saucepan bring milk, salt, nutmeg and pepper to boil. Gradually add all the semolina flour and stir constantly with a wooden spoon so that it doesn't lump. Cook until it is thick enough so the wooden spoon can stand straight up. Remove from the heat.

Beat eggs, 1 cup cheese and stir into the cooked semolina. Spread and smooth the cooked semolina to about a 1/2 inch thick in a buttered baking pan. Refridgerate until chilled and firm. It should be pretty thick and require a little work to spread.

Preheat oven to 400. Liberally butter a large shallow pan or au gratin pan. Cut Semolina into rounds with a biscuit cutter, or into triangles or squares. Transfer to a prepared baking dish overlapping each on on the Gnocci next to it. Drizzle melted butter over it and top with remaining cheese.

Bake until crisp and golden brown, approx. 15 to 20 minutes. Finish off under a broiler if you want it crisper and browner. Serve hot.

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