I served the gnocchi with tomato sauce and Parmesan cheese. Delizioso!
Gnocchi alla Romana
from Al Dente Gourmet
2 cups full fat milk
1 cup fine semolina flour
1 bay leaf
salt, to taste
1 tsp. fresh ground nutmeg
unsalted butter, for greasing and frying
In a saucepan add the milk, salt and the bay leaf. Bring to a boil. Remove the bay leaf and then slowly sprinkle the semolina over the milk, whisking energetically to prevent any lumps. Immediately lower the heat and cook –uncovered—for about 5-6 minutes or until the mixture is thick and starts to pull away from the sides of the pan. Remove from the heat and add the egg, nutmeg and a little more salt if necessary.
Grease a baking sheet with unsalted butter and add the semolina mixture into it. Spread the mixture using a wet spatula till about 1/2-3/4 inches thick. Pat the sheet in the fridge and leave it for 1 hour. When ready, cut mixture into circles using 4 cm/ 1 in cookie cutter. Reshape scraps with your hands and cut out more semolina circles. Melt 2-3 tablespoons butter in a skillet. Place several gnocchi until golden and crisp from each side. Serve immediately.
Baked Variation: Grease a baking tray/dish topped with grated parmesan cheese and bake in a 400 oven until golden brown.