Gnocchi Alla Romana (4)
Ingredients
Instructions
  1. Put the milk, half the butter, a pinch of salt and a grating of nutmeg into a pan and warm over a moderate heat until the mixture almost boils.
  2. Lower the heat so that it simmers and add the semolina, whisking as you do. Cook, whisking vigorously, until the mixture is as dense as polenta and coming away from the sides of the pan – five to seven minutes. Add the egg yolks and parmesan, and stir.
  3. Scrape on to a piece of baking parchment and bring in the edges so it forms a log, then roll back and forth to help shape it. Rest at room temperature for 30 minutes to an hour.
  4. Unroll and cut into discs of 1cm width. Arrange the discs in a buttered dish, overlapping them slightly, then intersperse with the sage leaves. Dot with the remaining butter, sprinkle over the pecorino and bake for 15 minutes at 180C (160C fan)/350F/gas 4. Finish under the grill.