Gnocchi alla romana

What to get ready

• Semolina flour 240 g
• Fresh milk 1 l
• Unsalted butter 120 g
• Grated cheese 120 g
• Chicken eggs 4
• Nutmeg 0.8 g
• Salt 12 g

Method

1. 1 Heat the fresh milk with salt and nutmeg until very hot, then sprinkle in the semolina flour and stir well.
2. 2 Stir continuously for 10 minutes over low heat until the mixture thickens and separates from the sides of the pot.
3. 3 Remove from heat and mix half the butter, half the grated cheese, and the egg yolks until smooth.
4. 4 Pour the mixture onto a greased tray, spread it to a thickness of 1 cm, and let it cool for 20 minutes until it hardens.
5. 5 Using a round mold, cut out discs of dough, stack them overlapping in a baking tray, drizzle with melted butter, and sprinkle with the remaining cheese.
6. 6 Bake at 200 degrees for 20 minutes, or until the surface is golden brown and crispy, then remove and serve hot.

With an appliance

• Air fryer 52 min

  Replace step 6: spray the cheese surface with oil, run the steamer at 215 degrees for 12 minutes and rotate the tray after 6 minutes; the semolina will brown and blister sooner (8 minutes), large trays need to be divided into portions.