Thinking of the important meals probably most of us are going to have during next holidays, we’d like to suggest something light but filling, coming from the typical Roman cooking .
1 l milk
250g ( 2 cups) semolina
100g (half a cup) butter
2 egg yolks
Abundant grated Parmigiano
Bring the milk to a boil, add 1/5 of the butter and 2 pinches of salt . Gradually stir in the semolina, stirring constantly to prevent lumps and keep the mixture from sticking to the pot.
The mixture will become quite thick; continue cooking and stirring for about 20 minutes, and remove the pot from the fire.
Beat the yolks with a little more milk, and add them to the semolina, together with the cheese, solid butter, and a pinch of salt.
Mix well and spread the mixture out onto a moistened work-surface and using a moistened spatula . Roll out a thick sheet, half an inch thick ( 1 cm.)
Let the semolina cool for 2 hours, and cut it into squares or diamonds or , using a glass, make 4cm-wide discs.
In an ovenproof dish make 3 or 4 layers of the discs .In between each layer and on top, sprinkle melted butter and the Parmigiano .
Bake the gnocchi 15 minutes in a hot (400 F or 200 C) oven, until golden, and serve at once.
4-6 servingsSuggestion : Some recipes suggest to cook the discs in boiling water for a min. and then lay them on the oven dish.