Gnocchi alla Romana

40 gm butter

500ml milk

125gm semolina (I used fine ground but you can use coarse too)

60gm finely grated parmesan

1 egg yolk

30 gm ( or a little more) grated tasty cheddar cheese 

salt and pepper

In a saucepan, melt butter and add milk and heat milk to simmering add 1/2 teaspoon of salt and a grind of black pepper

Pour in semolina, parmesan, and egg yolk , return to head  and stir fairly vigorously  until mixture thickens. It will start to come away from the sides of the saucepan. Dont leave it after you have added the semolina as it will clump up . 

Once the mixture is thick let it cool down for 20 minutes. Then roll it in plastic wrap  into logs. 

I made my logs about 5cm ( 2 inches thick) 

Refrigerate logs until they are solid - this takes at least 2-3 hours 

Set oven to fan forced + steam - medium humidity 180c 

Take a small baking or shallow casserole dish and grease well with butter.

Unwrap and slice logs into 1- 1/5 cm slices and arrange in casserole dish 

Top with grated cheddar

Bake for 15 minutes and then change oven to Grill 250 C and grill top of gnocchi until golden brown ( about 5-7 minutes.