Gnocchi Alla Romana – Var. Annemarie Wildeisen

Bring the milk with the salt to a boil and pour in the semolina while stirring. Turn the heat down to low and stir the semolina until it becomes a thick paste (about ten minutes).

Next, remove from the kitchen stove and stir in the first unit of cheese, the egg yolks and the butter. Season with nutmeg (a little!).

Rinse a large baking sheet after it has cooled and spread the semolina porridge with a spatula to a thickness of about 1 cm. So that the semolina does not stick to the spatula, dip it regularly into the cold water. Leave to cool for thirty to forty minutes.

Grease an ovenproof dish with butter. Cut out the cookies with a large cookie cutter or a glass, dipping the mold or the rim of the glass repeatedly in cold water to make it easier to cut the semolina. It can also be cut into diamonds or squares with a kitchen knife.

First place the cookie cuttings on the bottom of the mold, then layer the cookies like bricks. Sprinkle with the second unit of cheese and top with enough butter flakes. Meanwhile, bake in the oven heated to 220 °C on the lowest rack for fifteen to twenty minutes. Bring to the table immediately.

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