Gnocchi Romana Recipe
Summary
Ingredients
| Milk | 500 Milliliter | |
| Garlic | 1 Clove (5gm), crushed | |
| Semolina | 100 Gram | |
| Pinch grated nutmeg | ||
| Egg yolk | 1 | |
| Cheese | 50 Gram, grated | |
| Butter | 25 Gram | |
| 4 tomatoes, skinned, deseeded and chopped | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1 Place the milk and garlic in a pan and bring to the boil.
2 Sprinkle in the semolina, stirring all the time, and bring back to the boil.
Season with salt and pepper and nutmeg and simmer for 5-10 minutes.
Remove from the heat.
3 Mix in the egg yolk, half the grated cheese and the butter.
4 Pour on to a greased tray, 1 cm (1/2 in) deep, then leave to cool.
When cold, cut into rounds with a 5 cm (2 in) cutter.
5 Preheat the oven to 200°C, 400°F,gas6.
6 Place the gnocchi in buttered individual bowls and sprinkle with the remaining grated cheese.
Arrange the tomatoes in an attractive border around the top of each dish, then bake in the oven for 15 minutes and serve as an appetizer.
2 Sprinkle in the semolina, stirring all the time, and bring back to the boil.
Season with salt and pepper and nutmeg and simmer for 5-10 minutes.
Remove from the heat.
3 Mix in the egg yolk, half the grated cheese and the butter.
4 Pour on to a greased tray, 1 cm (1/2 in) deep, then leave to cool.
When cold, cut into rounds with a 5 cm (2 in) cutter.
5 Preheat the oven to 200°C, 400°F,gas6.
6 Place the gnocchi in buttered individual bowls and sprinkle with the remaining grated cheese.
Arrange the tomatoes in an attractive border around the top of each dish, then bake in the oven for 15 minutes and serve as an appetizer.
Chef
