Gnocchi Alla Romana - cooking recipe

Ingredients

3 cups milk
1 1/2 tsp ground nutmeg
1 pinch salt
2/3 cup semolina
1 None egg, lightly beaten
1 1/4 cups grated Parmesan cheese
4 tbsp (1 stick) butter, melted

Preparation

Oil a 13 x 9-inch baking pan.
Bring milk, salt and nutmeg to a boil in medium saucepan. Reduce the heat to medium-low. Gradually add semolina, stirring constantly with wooden spoon.
Continue cooking, stirring often, about 10 mins, or until thick enough for spoon to stand upright in center. Remove from heat.
Combine egg and 1 cup of the Parmesan cheese in small bowl. Add to semolina mixture; stir well. Spread mixture into prepared pan, using wet spatula to smooth the top. Refrigerate about 1 hour or until semolina is firm.
Preheat the oven to 350\u00b0F. Cut semolina into circles using 1 1/2-inch pastry cutter. Arrange circles, overlapping, in greased shallow baking dish. Drizzle with butter; sprinkle with remaining cheese. Bake about 15 mins or until crisp and golden.