Roman-Style Gnocchi

Method

1. In a pot, combine 500 ml whole milk, 20 g butter, 3 g salt, and a pinch of nutmeg. Heat gently, stirring, until the butter melts (do not boil).
2. Add 125 g semolina in a stream (like a fountain) while continuing to stir to prevent lumps. When the mixture thickens, switch to a wooden spoon and cook for another 2 minutes until very thick and smooth.
3. Remove from heat. Add 1 egg yolk and stir until fully incorporated. Add 50 g grated Parmesan and mix well.
4. Lay a sheet of parchment paper on the work surface. Transfer the dough to the center and shape it into a log. Roll tightly, pressing to remove air bubbles, and twist the ends closed. Let rest at room temperature for 30–40 minutes until completely cool and firm.
5. After resting, slice the log into rounds about 1 cm thick to form the gnocchi.
6. Arrange the gnocchi in a single layer in a baking dish. Melt 40 g butter (microwave or stovetop) and drizzle over the gnocchi. Sprinkle with 20–25 g grated pecorino romano (and optionally more Parmesan).
7. Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, or until golden and bubbling. Serve hot.