Roman Gnocchi

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 cups milk
• 1/2 teaspoon ground nutmeg
• 3/4 cup semolina
• 1 egg, beaten
• 1 1/2 cups grated parmesan cheese
• 60 g butter, melted
• 1/2 cup cream
• 1/2 cup grated mozzarella cheese

Recipe

• 1 line a deep corning ware dish (12x8 inch) with parchment paper.
• 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 cook for 5-10 minutes or until the semolina is very stiff.
• 4 remove the pan from the heat source.
• 5 add the beaten egg and 1 cup of parmesan cheese and stir the mixture well.
• 6 with a spatula spread the mixture in the corning ware pan and place in the refrigerator for 1 hour or until firm.
• 7 preheat the oven to 350f.
• 8 using a biscuit cutter, flour it and cut the semolina into rounds.
• 9 place then evenly in a greased shallow casserole dish.
• 10 place the butter over the top and then the cream.
• 11 combine the remaining parmesan and mozzarella cheese and sprinkle over top.
• 12 finally sprinkle the remaining nutmeg.
• 13 bake for 20-25 minutes or until golden.