Gnocchi with semolina

Heat the milk in a saucepan with butter, a pinch of salt and pepper and a pinch of nutmeg. When it reaches the boil, pour the semolina in rain, stirring with the whip. Cook over a low heat until the mixture thickens, then turn off the heat and add the egg yolk with grated Parmesan cheese, stirring with a wooden ladle.

Pour the dough on a sheet of oven paper and roll giving a cylindrical shape. Cool in the blast chiller for 15-20 minutes with blast chilling function. Then cut the cylinder into discs about 1 cm thick, place them on a baking sheet covered with oven paper, add over some sage leaves and a grated the roman goat cheese, Season with a drizzle of oil and gratin in the preheated oven to 180ºC for about twenty minutes.

You can cool, with the function of blast chilling, the gnocchi freshly baked to be able to store in the refrigerator for a week as just made.

You can also decide to freeze them with the shock freezing function, so you can store them in the freezer for up to 6 months. In this case we recommend freezing them before grating in the oven. If necessary, all you have to do is remove them from the freezer, season with a drizzle of oil and a sprinkling of grated pecorino cheese and bake them in the preheated oven to 180ºC for about twenty minutes.