Gnocchi alla romana

Bring milk, salt and the butter to a boil. Reduce the heat and very gradually add the semolina. Whisk constantly to avoid the semolina forming lumps. Bring to a gentle simmer and allow to thicken. Remove the pan from the heat and quickly stir in the egg yolk. Add the grated Parmesan and mix well. Spread the mixture onto an oiled Swiss roll pan or baking tray until it is 5mm thick. Refrigerate for some minutes until the semolina is firm. Cut out shapes with a cookie cutter. Arrange the dough, overlapping, in a greased, oven-proof dish. and line them up in an ovenproof, buttered tin. Finally, brush with the beaten egg, spread butter flakes and sprinkle with Parmesan. Bake for about 20 minutes at 180° until the top is crisp and golden.

For the salad: cut and break the cauliflower into pieces, steam briefly and leave to cool. Then season with salt, pepper, red wine vinegar and olive oil.

Our tip
Serve with a freshly prepared tomato sauce with fresh basil as a dip or melted cocktail tomatoes.
Use heart-shaped cookie cutters on Valentine's Day ...