Gnocchi alla Romana

Method

1. Boil the milk with a pinch of nutmeg and a pinch of salt.
2. When it comes to a boil, lower the heat and add 30g of butter. Stir until melted.
3. Gradually add the semolina while stirring vigorously with a whisk.
4. Cook for 5 minutes, stirring constantly, until the mixture thickens and pulls away from the pan.
5. Remove from heat and add the grated Parmesan. Mix well.
6. Add the egg yolks and mix thoroughly until fully incorporated.
7. Transfer the dough onto a sheet of parchment paper and shape it into a cylinder. Let it cool completely.
8. Once cooled, cut the cylinder into slices about 1 cm thick.
9. Butter a baking dish. Arrange the slices slightly overlapping in the dish.
10. Pour the remaining 70g of melted butter over the gnocchi.
11. Sprinkle generously with grated Pecorino Romano.
12. Bake in a preheated static oven at 200°C for 20 minutes, until golden and gratinated on top.