Gnocchi alla Romana

Method

1. Combine 500 ml milk and 500 ml heavy cream in a pot. Add a pinch of salt and a generous grating of nutmeg.
2. Bring the liquid to a boil over medium heat.
3. Once boiling, reduce heat and slowly add 250 g semolina (semola rimacinata) in a steady stream, stirring constantly with a whisk or spatula.
4. Remove from heat. Add 80 g butter and 100 g grated Parmesan cheese; stir until fully melted and incorporated.
5. Let the mixture cool slightly, then add 2 egg yolks one at a time, mixing well after each addition.
6. Spread the mixture onto a greased or parchment-lined tray to an even thickness. Refrigerate until completely cold and firm.
7. Once firm, cut into small pieces or roll into small balls (gnocchi), about the size of a walnut. You can use a round cutter or simply shape with your hands.
8. Place the gnocchi in a buttered baking dish in a single layer. Dot with small pieces of butter, sprinkle with additional Parmesan, and top with fresh sage leaves.
9. Grill (or use the oven's broiler) for a few minutes until the top is golden and bubbly.
10. Optional: For a Parmesan fonduta, heat a small amount of heavy cream and stir in grated Parmesan until smooth. Drizzle over the gnocchi before serving.
11. Finish with a few fresh sage leaves and a light grating of nutmeg. Serve hot.