Gnocchi alla romana

Gnocchi Alla Romana

One package of semolina (17.6 ounces or nearly 3 cups)

2 quarts of milk

2 eggs, slightly beaten

1 stick butter, melted

1 cup parmesan cheese, plus a few more tablespoons for sprinkling

Bring two quarts of milk to a boil and slowly pour in a stream of the semolina, mixing the whole time. Cook for a few minutes, then remove from the heat and briskly add the eggs, being careful not to scramble them.  Add  about 1 cup of parmesan cheese. Spread the mixture on a cookie sheet moistened with water and chill. Using a round cookie cutter or the rim of a glass, cut the semolina into disks. You will be making two layers, so save the nicest rounds for the top layer. Starting with the bottom layer, arrange the disks around the perimeter and use the little odd shapes that remain for the interior of the bottom layer. Pour half of the melted butter over the disks, and sprinkle with a couple of tablespoons of grated parmesan cheese. For the top layer, place the disks all over the first layer, except for around the perimeter. You’ll want to leave them exposed so that they too become golden brown in the oven. Pour the rest of the butter and a couple more tablespoons of parmesan cheese over the rest of the rounds. Bake at 375 degrees for 30 minutes. For even more color, place under the broiler for a few minutes at the very end.