Name: Golden baked gnocchi alla romana
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 litre full-fat milk; 100 gram butter, plus extra for greasing and curling; 250 gram semolina; 100 gram pecorino, grated; 100 gram parmesan, grated, plus extra for sprinkling; sage leaves

Golden baked gnocchi alla romana

Stefania Ugolini, owner and chef of Auckland's Pasta & Cuore restaurant shares her amazing gnocchi alla romana recipe - also known as Roman-style semolina gnocchi

Ingredients

1 litre full-fat milk

100 gram butter, plus extra for greasing and curling

250 gram semolina

100 gram pecorino, grated

100 gram parmesan, grated, plus extra for sprinkling

sage leaves

Method

1.Place the milk and butter in a saucepan, season with salt and pepper and bring to a simmer.

2.When the milk is simmering, sprinkle in the semolina and cook for 5 minutes, stirring continuously.

3.Turn off the heat and sprinkle in the cheese, mixing well to combine.

4.Pour the mixture evenly into an oiled baking tray, to a height of 1cm. Leave to cool.

5.Preheat oven to 200°C. When semolina has cooled entirely, use a 5cm round pastry cutter to cut out medallions. Grease a ceramic baking dish with butter and place medallions in it, overlapping at a 45° angle. Add a few curls of butter in between and sprinkle with extra parmesan. Sprinkle with sage leaves.

6.Bake in the oven until a golden crust has formed (about 15-20 minutes).

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Ingredients

Method

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