Gnocchi romaine (semolina)
For 4 portions
Milk 500ml
Semolina 100g
Salt, pepper
Egg yolk 1
Grated cheese 25g
Butter 25g
Tomato sauce 250ml
Boil the milk in a thick-bottomed pan.
Sprinkle in the semolina, stirring continuously Stir to the boil.
Season, simmer until cooked (5-10 minutes). Remove from heat.
Mix in egg yolk, cheese and butter.
Pour into a buttered tray 1 cm deep.
When cold, cut into rounds with a 5 cm (2 inch.) round cutter.
Place the debris in a buttered earthenware dish.
Neatly arrange the rounds on top.
Sprinkle with melted butter and cheese.
Lightly brown in the oven or under the salamander.
Serve with a thread of tomato sauce round the gnocchi.
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