Ottolenghi: gnocci alla romana
80g unsalted butter
1 litre whole milk
Salt and freshly ground black pepper
250g semolina (either fine or coarse)
2 egg yolks
1 tsp finely grated nutmeg
100g parmesan, finely grated
40g pecorino romano, finely grated
Heat the oven to 180C/350F/gas mark 4. Put the butter and milk in a medium saucepan with a teaspoon of salt and a good grind of black pepper, and heat on a medium-high flame until the butter has melted and the milk is simmering. Turn down the heat to medium-low, add the semolina, egg yolks, nutmeg and parmesan, and whisk continuously until combined and thick. Stir for another three to four minutes, until the mixture starts to come away from the sides of the pan, then turn off the heat and leave to cool for 15 minutes.
Lay out two large pieces of clingfilm (about 30cm x 40cm) on a work surface and spoon half the polenta mixture on to each one. Fold the clingfilm over the filling, and roll to form two sausages about 4cm wide and 38cm long, then refrigerate for at least two hours, until set.
Remove and discard the clingfilm, then cut each polenta “sausage” into 1cm-thick slices. Arrange these in slightly overlapping rows on a large oven sheet lined with baking paper.
Sprinkle with the pecorino and bake for 15 minutes, until the cheese has melted. Turn the grill to its highest setting and, once hot, move the gnocchi tray so they’re about 10cm from the heat source. Grill for two to three minutes, just until the topping is golden-brown, leave to rest for five minutes, then serve.