Gnocchi on Thursday, fish on Friday, and tripe on Saturday! That’s what an Italian cuisine calendar indicates. However, just like many popular recipes, even Roman-style semolina gnocchi are not exempt from criticism and various claims of origin. This is due to butter being used, and since it is an ingredient used in this recipe in Northern Italy, it is rather deceptive. To eliminate any doubt, Pellegrino Artusi, a writer and gastronome, master of Italian cuisine, was the first to include them in his historic book “Science in the kitchen and the art of eating well”, in the 7 avowedly Roman dishes, and later Ada Boni, in her book “La Cucina Romana” (Roman Cuisine) refers to it as the obligatory dish for festivities and celebrations. Therefore, even if it is unknown who the inventor was, we can safely call semolina gnocchi … Roman-style gnocchi!
Heat the milk up to pre-boiling point in a saucepan with a third of the butter, salt and a little nutmeg. Sprinkle in the semolina and mix vigorously with a whisk, to avoid the formation of lumps.
Remove the saucepan from the heat and add the egg yolks and Parmesan, and mix with a ladle.
Spread the mixture on a baking tray and level the surface with a spatula
to a thickness of about 1.30 cm.
Once the mixture has cooled down, use a glass or a biscuit mould to make round discs.
with the Roman pecorino cheese, the remaining Parmesan cheese and the remaining melted butter. Bake in the oven in the combined fan/grill mode at 180°C for 15 minutes.
Store in an airtight container in the fridge and use within 5 days.
To speed up the cooling cycle, place the tray in the blast chiller set to preservation mode at 0°C for a couple of minutes. Once cooled, the mixture will be compact and with a simple glass we can make perfect discs.