Roman Gnocchi

1. 1

   Line a deep corning ware dish (12x8 inch) with parchment paper.

2. 2

   In a sauce pan place milk, half the nutmeg and some salt and pepper (to desired taste) and bring to a boil stirring occasionaly.

3. 3

   Cook for 5-10 minutes or until the semolina is very stiff.

4. 4

   Remove the pan from the heat source.

5. 5

   Add the beaten egg and 1 cup of Parmesan cheese and stir the mixture well.

6. 6

   With a spatula spread the mixture in the corning ware pan and place in the refrigerator for 1 hour or until firm.

7. 7

   Preheat the oven to 350F.

8. 8

   Using a biscuit cutter, flour it and cut the semolina into rounds.

9. 9

   Place then evenly in a greased shallow casserole dish.

10. 10

    Place the butter over the top and then the cream.

11. 11

    Combine the remaining parmesan and mozzarella cheese and sprinkle over top.

12. 12

    Finally sprinkle the remaining nutmeg.

13. 13

    Bake for 20-25 minutes or until golden.

No additional tips available.