Here is my version:
GNOCCHI ALLA ROMANA (16 pieces):
- 1l of milk
- 250gr Semolina
- a bunch of sage leaves
- 1 onion
- 2 garlic cloves
- 100gr butter
- Parmesan cheese
- some more butter
- Put the milk, the sage, the garlic, the chopped onion and a pinch of nutmeg in a pot and let it cook at medium heat and covered with a top for 30min. It has to boil lightly. If the heat is to high you will burn the milk.
- Strain the milk and discard the onion, sage and garlic.
- Put the milk again in a pot and add the semolina and some salt. Cook it at medium/low heat and don’t stop stiring the mix until it becomes a dought. If the dought is thicker or more liquid than expected add some milk or semolina. To see the proper consistency check the video above.
- Turn off the heat and add the butter and mix it.
- Let it cool down.
- Roll out the dough with a rolling pin. the perfect thickness is 1cm.
- Cut some discs. You can use a cooking ring or a cup. My discs were about Ø5cm.
- Cover a oven tray with wax paper and dispose the discs on the top.
- Put a bit of butter un the top of each gnocci and grate them with parmesan chesse.
- Put them in the overn (250ºC) until they are gold and crispy.
For the decoration (and some taste) I prepared a sage butter. Put some butter on a pan and fry some sage leaves on it. Be carefull to not overcook it.
Before eating don’t forget to open a good bottle of red wine! It definetly increase the joy of the dinner.