Recipes > Rice, Cereals, Grains > Gnocchi alla Romana

Gnocchi alla Romana


  • 1/2 pint of milk
  • 2 ounces of butter
  • 4 ounces of semolina
  • 2 tablespoonsful of grated Parmesan
  • yolks of 3 eggs
  • tiny pinch of nutmeg
  • 2 tablespoonsful of cream


Boil milk in a saucepan, then add butter, semolina, grated Parmesan, the yolks, and nutmeg. Mix all well together, then let it cool, and spread out the paste so that it is about the thickness of a finger. Put a little butter and grated Parmesan and the cream in a fireproof dish, cut out the semolina paste with a small dariole mould and put it in the dish. Dust a little more Parmesan over it, put it in the oven for five minutes and serve in the dish.


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