Gnocci Alla Romano

• 250 g semolina
• 1 liter milk
• 100 g parmesan cheese, grated
• 50 g parmesan cheese, grated (extra)
• 14 cup unsalted butter
• 3 egg yolks
• 14 cup unsalted butter, melted
• 2 garlic cloves
• 12 cup sage leaf
• salt, pinch

1. Bring the milk to a boil and gradually stir in the semolina.
2. Keep stiring as it thickens, continue to cook for 10 minutes then remove the pot from the heat.
3. Beat the yolks with a splash of milk and add them to the semolina, together with the cheese, 1/4 cup butter and a pinch of salt.
4. Mix well.
5. Spread the semolina into a pan or work table to about 1cm thick.
6. Allow the semolina to cool, then cut into squares or diamonds.
7. Layer the sqaures into a dish and sprinkle some of the extra cheese between the layers.
8. When all used up, sprinkle the melted butter over the gnocci, alowing it to soak inches.
9. Bake the gnocchi 15 minutes in a hot (200C) oven, until golden, and serve at once.

semolina, milk, parmesan cheese, parmesan cheese, unsalted butter, egg yolks, unsalted butter, garlic, sage, salt

Taken from www.food.com/recipe/gnocci-alla-romano-382014 (may not work)