Gnoki à la Romaine (Semolina Gnocchi, Roman Style)

Ingredients

• 250 grammes semolina
• 1 litre milk
• salt
• pepper
• nutmeg
• 2 egg yolks
• grated Gruyère
• grated Parmesan
• melted butter
• butter for the timbales

Instructions

1. Rain the semolina into the boiling milk.
2. Season with salt, pepper and nutmeg and cook gently for 20 minutes.
3. Off the fire, bind the semolina with the egg yolks.
4. Spread it one centimetre thick on a moistened tray and leave until quite cold.
5. Cut out rounds 4 to 5 centimetres in diameter.
6. Arrange them in low buttered timbales, sprinkle with grated Gruyère and Parmesan, then with melted butter.
7. Gratinate in a hot oven.