INGREDIENTI:

Semolina Flour 250g (2 cups)

Butter 100g

Whole milk 1lt

Egg Yolks 2

Pecorino Romano 40g

Parmigiano Reggiano 100g

Fontina Valle d'Aosta 50g

Salt and nutmeg to taste

ISTRUZIONI:

Pour the milk in a pan with 30g of butter, a pinch of salt and a pinch of nutmeg. Bring to a boil.

Once the milk is boiling gradually add the semolina flour. Stir vigorously with a metal whisk to avoid any lump.

Cook for a few minutes and remove from the heat.

Add 2 egg yolks stirring the mixture with a wooden spoon. Add the 100g of Parmigiano Reggiano and keep on mixing until melted.

Pour half of the dough on a sheet of baking paper. Roll the dough to obtain a cylindrical shape and then wrap in the baking sheet. Careful, it's going to be hot! Repeat the process with the remaining half of the dough. Place the two rolls in the fridge for 20 minutes.

Once cooled, slice the two cylinders into thick slices. You should obtain around 40 pieces.

Place them in a previously buttered baking tray and sprinkle them with some melted (but not hot) butter and with some grated Pecorino Romano.

Bake at 400 F for 20-25 minutes then broil (500 F) for 5 minutes.

Take the gnocchi out of the oven and, while still hot, shave on it some Fontina Valle D'Aosta.