Gnocci Alla Romano

Ingredients

• 250 g semolina
• 1 liter milk
• 100 g parmesan cheese, grated
• 50 g parmesan cheese, grated (extra)
• 1/4 cup unsalted butter
• 3 egg yolks
• 1/4 cup unsalted butter, melted
• 2 garlic cloves
• 1/2 cup sage leaf
• salt, pinch

Directions

1. 1

   Bring the milk to a boil and gradually stir in the semolina. Keep stiring as it thickens, continue to cook for 10 minutes then remove the pot from the heat.

2. 2

   Beat the yolks with a splash of milk and add them to the semolina, together with the cheese, 1/4 cup butter and a pinch of salt. Mix well.

3. 3

   Spread the semolina into a pan or work table to about 1cm thick.

4. 4

   Allow the semolina to cool, then cut into squares or diamonds. Layer the sqaures into a dish and sprinkle some of the extra cheese between the layers. When all used up, sprinkle the melted butter over the gnocci, alowing it to soak inches.

5. 5

   Bake the gnocchi 15 minutes in a hot (200C) oven, until golden, and serve at once.