Gnocchi alla Romana

Gnocchi alla Romana are originally from Piemonte, I am not quite sure why they are called alla romana. Much easier to make than potato gnocchi, are also very digestible, can be made in advance and reheat very well.

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Gnocchi:

250g extra coarse semolina 

1l milk

100 g grated parmesan

1 pinch nutmeg

7g salt

Dressing:

Grated Parmesan to taste

Butter to taste

Method

Heat the milk with the salt When it boils, lower the heat to minimum, sprinkle in the semolina, whisking to prevent lumps from forming.  The mixture will thicken very quickly; keep on stirring with a wooden spoon for a minute or two until it is very thick and firm.

Remove from heat and mix in 50 g of parmesan and a pinch of nutmeg.

Form a cylinder with the hot mixture, and wrap it in baking paper. Cool the semolina cylinder and then chill in the fridge for at least 2 hours.

Heat the oven to 200C.

Butter a shallow baking dish. Cut the semolina  cylinder into 1cm slices. Put the trimmings in the bottom of the dish. Pour over a little melted butter and sprinkle with parmesan. Cover with a layer of cut-out circles, overlapping them slightly. Sprinkle with parmesan, and drizzle with more butter. Continue layering until all the ingredients have been used.

Bake for about 20 minutes, or until the top is browned.