Hard

County

Whole milk

Pepper

Salt

Soft butter

Egg (yellow)

unit

Parmesan cheese

Semolina

Nutmeg

Roman-style gnocchi

In a large saucepan over medium heat, pour in 1 liter whole milk, 80 g butter, salt and pepper.

Keep simmering until butter is completely melted.

In a bowl, whisk together dry 250 g semolina, 100 g grated Parmigiano reggiano (Parmesan) cheese and ½ teaspoon grated nutmeg.

Stir this mixture into the hot milk, but off the heat, and mix with a whisk.

Return to low heat, and continue whisking until smooth.Replace the whisk with a maryse, then desiccate the mixture, remaining on low heat, and stirring for another 3 or 4 minutes.

Remove from heat and pour about 1/3 of the mixture onto a sheet of cling film, leave to cool for 5 minutes.

Roll into an even coil about 4 cm (1.5 inches) in diameter in the film, and close the ends with a small piece of twine.

Do this for the rest of the pan and place the resulting puddings on a baking sheet, then put in the fridge for about 2 hours.

Preheat your oven to 180°C (360°F).Generously butter a gratin dish.

Remove the film from around the sausages and cut into thick slices.

Place them in the gratin dish, overlapping each other.

Sprinkle with 50 g of grated Comté cheese.

Bake for 20 minutes, finishing with 5 minutes of grilling to brown the top.Your gnocchi are ready.

Hard

180 min

Accompaniment

Cheese

Child

Servings

6

Nutrition

/ per serving

Directions

Step #1

3 min.

Step #2

5 min.

Step #3

2 min.

Step #4

2 min.

Step #5

2 min.

Step #6

5 min.

Step #7

5 min.

Step #8

4 min.

Step #9

120 min.

Step #10

2 min.

Step #11

4 min.

Step #12

5 min.

Step #13

1 min.

Step #14

20 min.

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