Gnocchi Alla Romana (Baked Semolina Gnocchi)

1. 1

   In a bowl, beat the eggs with the flour and a pinch of salt until well combined. Slowly add the milk until you have a smooth mixture, then add the cheese. Place the mixture in a medium saucepan (1-liter capacity) and, over medium heat, stir constantly until you obtain a very thick mixture, like thick porridge or oatmeal, about 5 minutes.

2. 2

   Turn the mixture out onto a cookie tray sprayed or sprinkled with some water and, with wet hands (or a wet spatula), pat the mixture down to a thickness of about 1 centimeter using the palm of your hand. Allow to cool completely.

3. 3

   Grease an ovenproof casserole pan with 1/3 of the butter and preheat the oven to 390u00b0 F/200u00b0 C. With a 2 inch (5 centimeter) round cookie cutter (or even a glass), cut out the mixture into rounds (it helps if you have a dish of water to dip the cutter into after each round). Place the gnocchi in rows, slightly overlapping, in the prepared pan. Tuck a few cubes of butter between the gnocchi, and top with the rest of the butter and the Parmesan cheese. Bake for about 20 minutes, until golden brown on top. Let stand for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

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