WINE SHOP MIONETTO

Roman style-gnocchi

A very delicate and super appetizing first course, to be enjoyed with a cool glass of our iconic Prosecco Doc Bio.

Ingredients for 4 people

200 gr of semolina

700 ml milk

1 yolk

70 gr of butter

100 gr grated cheese

Nutmeg to taste

Fine salt to taste.

RECIPE

Get the salted milk well heated without coming to a boil and pour in the semolina, immediately starting to stir as the mixture begins to congeal. Let it cook 10 minutes while continuing to stir. When the mixture is firm, add the egg yolk, half the grated cheese and 50 g of butter and stir vigorously.

Pour the mixture onto a sheet of paper and spread it with a spoon to a height of about 2 cm. Let the whole thing cool. Use damp hands to gather and flatten any dough scraps, then cut out circles of semolina dough with a 5 or 6 cm diameter cookie cutter. Once done, you can work the rest and make more disks. Place the semolina disks in a baking pan lined with baking paper, overlapping them slightly: add butter flakes and plenty of grated cheese and bake at 180° for 15 to 20 minutes.

Enjoy your gnocchi alla romana warm or hot, and pair them with our Prosecco Doc Bio.