Roman semolina gnocchi in a ramekin

Ingredients

For 1 serving

• Semolina55 g
• Reduced-fat milk250 ml
• Parmigiano Reggiano15 g
• Egg yolks1
• Butter5 g
• Nutmegto taste
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. In a small pan bring the milk to the boil with a pinch of salt and a grating of nutmeg; lower the heat and pour in the durum wheat semolina in a thin stream, whisking constantly to avoid lumps.
2. Switch to a wooden spoon and cook over low heat for 8 minutes, stirring, until very thick and pulling away from the sides; take off the heat and stir in the egg yolk and half the grated Parmigiano.
3. Spread the mixture on a sheet of baking paper with a wet spatula, about 1 cm thick, and let it cool for 20 minutes, until firm; meanwhile preheat the oven to 200 °C (conventional).
4. Cut out discs with a small glass or round cutter.
5. Arrange them slightly overlapping in a buttered ramekin and dot with the remaining butter and the remaining Parmigiano.
6. Bake at 200 °C for 15 minutes, until the top is golden and crisp; let it rest for a couple of minutes before serving.