Gnocchi Romaine with Parmesan Cheese

Makes: 10 portions. Cooking time: 5-8 minutes.


— 1 liter milk or white stock
— 200 grams semolina
— seasoning of salt, nutmeg and pepper
— 2 egg yolks
— 75 grams butter
— 75 grams grated Parmesan cheese


(1) Boil the liquid in a deep sided saucepan.
(2) Sprinkle in the semolina, whisking well whilst adding it.
(3) Season and gently cook on top of the stove but not over a fierce heat or it will burn easily. Stir occasionally with a wooden spoon.
(4) When cooked add the egg yolks and cheese, mixing in with a wooden spoon or spatule.
(5) Season to taste.
(6) Transfer to a previously buttered tray and spread evenly to a depth of about 1 cm. Cover the surface with a little melted butter or buttered greaseproof paper and allow to cool until it is easy to handle; it should be firm and cold.
(7) Remove the paper and either turn out onto a work surface or leave in dish. Cut into crescents or small scone shapes with a 5cm pastry cutter.
(8) Place the gnocchi into a previously buttered earthenware dish, first putting the trimmings underneath then the shaped pieces on top neatly arranged to follow the shape of the dish.
(9) Sprinkle with grated Parmesan cheese and melted butter and gratinate under a salamander grill to a light even golden color.

(1) Check that the mixture is not too soft before adding the egg yolks and cheese.
(2) A little Tomato Sauce (3.10) may be poured around the gnocchi before serving.

Serve on an earthenware or porcelain shallow gratin dish set on an underdish with a dishpaper.

Assessment of the completed dish:

(1) The gnocchi should be of an even shape with an even light golden surface coloration.
(2) They should have a firm texture and not be sticky.
(3) There should be a slight flavor of nutmeg.
(4) If sauce is served it should be around the base of the dish and not cover the dumplings.

Possible problem, cause and solution:

(1) The gnocchi are sticky:
— Mixture was too soft due to an incorrect ratio of liquid to semolina; add more semolina before the egg yolks and cheese until the mixture becomes firm and does not stick to the hands when moulding.