Pasta, Noodles and Rice Recipes - Roman Gnocchi Baked with Parmesan Recipe

Ingredients

Serve 4-6

• 600 ml/1 pint milk

• 125 g/4 oz semolina pinch of grated nutmeg

• 125 g/4 oz Gruyere cheese, freshly grated

• 25-50 g/1-2 oz butter, melted

• 25-50 g/1-2 oz Parmesan cheese, freshly grated

• salt and white pepper

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Method:

1. Bring the milk to the boil. Remove the pan from the heat and immediately add the semolina all at once.

2. Beat well until smooth, season with a pinch of nutmeg and salt and pepper.

3. Return to the heat, bring to the boil and cook for 5-7 minutes over a moderate heat, beating vigorously all the time until the mixture leave the sides of the pan. Beat in the Gruyere and check the seasoning.

4. Turn out the mixture on to a buttered or oiled baking tray and spread into a sheet approximately 1-1.5 cm/1/2-3/4 inch thick. Leave until cold, then refrigerate until completely firm.

5. Cut the gnocchi into rounds with a 5-6 cm/2-2 1/2 inch pastry cutter. Arrange, overlapping, in a buttered ovenproof dish. (Re-form any leftover mixture and cut out more rounds.)

6. Pour the melted butter over the top and sprinkle with the Parmesan. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 20-30 minutes until golden brown. Serve straight from the oven.