[Cooking with Her Excellency, ITALY] Roman semolina gnocchi (traditional pasta with cheese)
1 liter (4 cups) milk
100 grams (6½ tablespoons) unsalted butter
1 pinch of salt
250 grams (1 cup) semolina
2 egg yolks
120 grams (1/2 cup) parmigiano-reggiano cheese, grated
30 grams (2 tablespoons) gruyere cheese, grated
1 nutmeg seed, ground (1 tablespoon)
1. Pour milk in a saucepan and add salt, nutmeg and 2 tablespoons of butter. Bring to a boil on the stove.
2. When boiling, add semolina, stirring vigorously with a whisk to prevent it from forming lumps.
3. Turn down the heat to low and let sit for 5-7 minutes, until the semolina thickens.
4. Remove the pan from heat and add egg yolks and 80 grams (1/3 cup) of parmigiano-reggiano. Stir vigorously.
5. Pour the mixture onto a large, wet tray or surface, spreading it out using a wet knife until it forms a layer about 1 centimeter (0.4 inch) thick. Let it cool for about 15-20 minutes.
6. Grease a baking tray with butter and preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
7. Cut the dough into small diamond-shaped pieces and place on the buttered tray, slightly overlapping.
8. Sprinkle the surface with gruyere and remaining parmigiano-reggiano. Melt remaining butter and pour over top.
9. Bake for 20-25 minutes until golden brown.