Bucatini alla Matriciana Gnocchi alla Romana Carciofi alla Giudia Carciofi alla Romana Spaghetti alla Carbonara Saltimbocca alla Romana GNOCCHI ALLA ROMANA 1 litre of milk 1? teaspoon salt 4 grates of nutmeg 450g coarse semolina flour 2 whole eggs plus 1 yolk 60g butter 30g freshly grated Parmesan cheese Heat the milk together with a pinch of salt and some nutmeg. When it begins to boil, add the semolina flour little by little stirring all the time with a whisk so that no lumps form. Once all the semolina is incorporated, leave to simmer for about 20 minutes over a low heat. Stir from time to time Remove pan from heat and allow to cool Heat oven to 220 ?C Stir in beaten eggs Pour mixture onto a large, flat surface Spread out to an even 2 cm Grease a large baking tin Using a pastry cutter, cut the mixture into 5 cm pieces Layer pieces in baking tin, one overlapping the other Dot with butter and place in oven for about 15 minutes or until gnocchi begin to brown Remove from oven and sprinkle with freshly grated Parmesan and serve immediately