Gnocchi alla romana

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 1 litre whole milk
• 2 80 g butter
• 3 250 g couscous
• 4 100 g Parmesan (Parmigiano Reggiano)
• 5 ½ teaspoon grated nutmeg
• 6 2 egg yolks
• 7 20 g butter
• 8 50 g Comté cheese
• 9 salt
• 10 pepper
• Total weight: 1,543 grams

Times:

Preparation	Resting	Cooking	Start to finish
29 min.	2 hours	30 min.	2 hours 59 min.

Step by step recipe

• 1: Put a large pan on medium heat and add 1 litre whole milk, 80 g butter, salt and pepper.
• 2: Heat until just simmering and the butter is completely melted.
• 3: In a bowl, use a whisk to mix together 250 g couscous (fine or coarse), the grated 100 g Parmesan (Parmigiano Reggiano) and ½ teaspoon grated nutmeg.
• 4: Tip this mixture into the hot milk off the heat, and mix with a whisk.
• 5: Add 2 egg yolks, still whisking.
• 6: Put back on low heat and continue whisking until smooth.
  Change the whisk for a soft spatula and keep the pan on low heat for a further 3 or 4 minutes to dry the mixture out.
• 7: Take off the heat and transfer about a third of the mixture onto a sheet of stretch plastic film. Leave to cool for 5 minutes.
• 8: Roll up in the film and shape into a sausage about an inch and a half (4 cm) thick. Tie the ends with string.
• 9: Use up the rest of the gnocchi mixture like this. Lay the sausages on a baking sheet and refrigerate for about 2 hours.
• 10: Preheat the oven to 360°F (180°C).
  Generously butter a gratin dish.
• 11: Take the plastic film off the dough sausages...
• 12: ...and cut into thick slices.
• 13: Arrange in the dish, slightly overlapping.
• 14: Scatter the grated 50 g Comté cheese over.
• 15: Bake for 20 minutes, with the last 5 minutes on grill setting to brown the top.
  Your gnocchi are ready to enjoy.

Remarks

You can use a different hard-paste cheese, such as Cantal or Cheddar instead of Comté.

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