Steps

• In the measuring jug, measure the required amount of milk, add the salt, and stir.

  

• Take a pot, put the butter in and pour over the milk.

  Add the nutmeg and start stirring until it boils.

  

• When it boils begin to add the semolina in a rain.

  Slowly, so that no lumps form.

  Lower the heat a bit when doing this operation.

  Stir for a few minutes until thick.

  It will be ready when the mixture starts to detach from the pot, as you see from my last photo in this sequence.

  

• Turn off the stove and add half of the grated cheese to the semolina.

  We’ll keep the other half to sprinkle on top, once the shapes are given.

  Of the 60g of cheese needed, to my taste I did: 30g Parmesan and 30g Pecorino.

  Add the egg and mix to combine all the ingredients well.

  

• Transfer the mixture to a pastry board, roll it out with a rolling pin or with hands, previously moistened.

  TIP: when working with gnocchi, always keep a container with a little water next to you. If the dough tends to stick to your fingers, wet them, and you’ll see that you’ll shape them perfectly.

  If you use the rolling pin, wet the rolling pin, otherwise if you use your hands, wet your hands.

  Shape them as you prefer and place the gnocchi on a tray lined with parchment paper, or if you prefer, in a baking dish as they are ready.

  

• Add the remaining grated cheese on top and drizzle with extra virgin olive oil or small pieces of butter.

  The oil and cheese will form that nice golden crust, without necessarily needing to add more butter on top.

  I also included the image of the classic round gnocchi.

  Bake at 350 degrees F, for about twenty minutes.

  Add 5 minutes of grilling for surface browning.

  Check this step often, so your dish doesn’t burn.

  When the gnocchi have a nice golden crust, they are ready.

  Take them out of the oven and enjoy.