Gnocci Alla Romana

Heat the milk in a heavy bottomed saucepan adding the butter, a generous pinch of salt and the nutmeg bring the milk just to the boil and sieve in the semolina from a height, whisking the mixture energetically to make sure no lumps form. Let the mixture bubble for a few minutes until it gains a thick consistency, take off the heat and add the 30g of the Parmesan and the egg yolks.

Pour the mixture into a greased oven dish, level out with the blade of a wet knife (or wet hands) spreading it to form a thick layer (about 1cm). Preheat the oven to 200° and leave the mixture to cool.

Use a 5cm cookie cutter or glass to cut out discs of the gnocchi mixture. Grease an oven proof dish generously with butter and overlap the disc one on top of each other (a bit like falling dominos). Sprinkle the rest of the parmesan and the gruyere over the top of the discs, place in the preheated oven and cook for 20 – 25 minutes until they develop a crispy golden brown top.