Gnocchi alla Romana
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Bring the milk to a simmer with about 30 g of the butter, the salt and a light grating of nutmeg.
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What you are cooking with
Semolina mixture
- 250 g Fine semolina
- 1 L Whole milk
- 100 g Unsalted butter
- 2 Egg yolks
- 100 g Parmigiano Reggiano, finely grated
- 40 g Pecorino Romano, finely grated
- 7 g Fine salt
- to taste Fresh nutmeg