Step 1

To prepare gnocchi alla romana , place the milk in a pan over the heat, and add a knob of butter (about 2 tbsp (30 g) of the total amount), salt 2 , and a pinch of nutmeg 2 ; as soon as the milk starts to boil, whisk in the semolina 3 , stirring vigorously to prevent the formation of lumps.

Step 2

Cook the mixture over low heat for a few minutes, until it has thickened 4 ; remove the pan from the heat and add the two yolks 5 to the mixture, stirring this time with a wooden spoon 6 .

Step 3

Add the Parmesan cheese 7 and stir again 8 . Now pour half of the dough, still hot, on a sheet of baking paper 9 .

Step 4

and using your hands, give it a cylindrical shape 10 . To avoid scalding your hands, first put them under cold running water. Once you have obtained a uniform cylinder, wrap it in baking paper 11 . Do the same with the other half of the dough you had put aside. Place the two rolls 12 in the refrigerator for about twenty minutes.

Step 5

Once cooled, you will have a compact dough that you can easily slice with a knife 13 . To make cutting easier, we recommend wetting the blade with water. Once you have obtained about 40 pieces, place them on a previously buttered baking tray 14 and sprinkle them with melted, not hot, butter (about 5 tbsp) (70 g) 15 .

Step 6

Sprinkle the surface with Pecorino Romano 16 and bake in a static preheated oven at 400° F (200° C) for 20-25 minutes (if you use a convection oven, 350° F, 180° C, for 15 minutes). Now turn on the grill and gratin the top for 4-5 minutes. Once ready 17 serve your gnocchi alla romana hot 18 !