Gnocchi alla Romana
2 free-range egg yolks
20 sage leaves
Place milk, 30 of butter, salt and nutmeg in a saucepan and bring to boil. Pour in the semolina stirring constantly to avoid lumps.
Cook the mixture over low heat for a few minutes, until the semolina thickens, then remove from the heat and incorporated into the mixture the egg yolks and half of the Parmigiano.
Pour the mixture onto an oiled surface and spread with a spatula to a thickness of about 2 cm. Leave to cool.
Meanwhile preheat the oven to 180.
When the semolina is cold cut out discs with a 4cm diameter pastry ring. Place the discs in a buttered ovenproof dish, slightly overlapping.
Sprinkle with the remaining Parmigiano and the Fontina. Melt the remaining butter in a pan with the sage leaves and pour the mixture over the gnocchi. Bake for 20 minutes until golden.
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