Ingredients for 2:
125 g re-milled durum wheat semolina
1/2 liter milk
1 egg yolk
50 g butter
20 g grated Pecorino Romano cheese
50 g grated Parmigiano Reggiano cheese
Salt, to taste
Pepper, to taste
Time: 40 minutes + 1 hour resting
In a pot, put 15-20 g of butter and the milk, heat them over medium heat without reaching boiling. When small bubbles form, gradually sprinkle in the semolina, stirring quickly with a whisk to prevent lumps.
Continue stirring over the heat for a few minutes until the mixture begins to thicken. It’s important to stir quickly to prevent it from sticking to the bottom of the pot. It will be ready when it detaches from the sides and doesn’t drip from the whisk. Turn off the heat.
Add the egg and a handful of pepper, mix well to combine. Add all the Parmigiano and continue stirring until fully incorporated. The mixture should be thick and not fall off the spoon.
Transfer the mixture onto a rectangular sheet of parchment paper and, using it, form a regular-diameter sausage. Wrap it in the paper, closing the ends, and let it rest at room temperature for an hour.
After an hour, unwrap and cut it into equal cylinders, about a finger wide. This is easier with a wet knife blade.
Butter the baking dish and arrange the gnocchi symmetrically. Add butter flakes on top of the gnocchi and grated Pecorino. Bake for 20-25 minutes in a preheated static oven at 200 degrees Celsius until a nice crust forms. Serve and enjoy immediately.
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