Baked Roman-style semolina gnocchi with spinach

Ingredients

For 1 serving

• Semolina60 g
• Reduced-fat milk250 ml
• Egg yolks1
• Parmigiano Reggiano20 g
• Butter8 g
• Spinach200 g
• Garlic1 clove
• Nutmegto taste
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. In a small pan bring the milk to the boil over medium heat with a pinch of salt and a grating of nutmeg. Pour in the semolina in a thin stream, whisking to avoid lumps, then switch to a wooden spoon and cook over low heat for 8 minutes, until very thick and pulling away from the sides.
2. Off the heat quickly stir in the egg yolk and half the grated Parmigiano Reggiano. Spread the mixture on wet baking paper about 1 cm thick, smoothing it with a wet spatula, and let it cool until firm (quicker in the fridge).
3. Meanwhile preheat the oven to 200 °C (conventional) and wash the spinach.
4. Cut out discs with a wet glass and arrange them in a baking dish, slightly overlapping; dot with the butter and sprinkle with the remaining Parmigiano. Bake at 200 °C for 15 minutes, until golden and crisp on top.
5. In the last few minutes heat a frying pan over medium heat with the crushed garlic, add the spinach with just the water clinging to the leaves and a pinch of salt and sauté for 3 minutes, until wilted; remove the garlic and serve alongside the gnocchi.