pasta recipe:

gnocchi romaine

ingredients

milk	500		ml
semolina	100		gm
egg yolk	1		pc
grated parmesan	25		gm
butter	25		gm
tomato sauce	250		ml
salt & pepper			sq

production

1. Boil the milk in a thick bottom pan, sprinkle in the semolina, stirring continuously
2. Stir to the boil
3. Season, simmer until cooked; approx. 8 minutes
4. Remove from the heat
5. Add in egg yolk, cheese and butter; mixing well
6. Pour into a greased tray, 1 cm deep
7. When cold, cut into rounds or lozenge shapes
8. Place the debris into the bottom of an earthenware dish and arrange the shapes on top
9. Sprinkle with cheese and gratinée
10. Serve with a thread of tomato sauce

chef notes:

Gnocchi is an Italian word that means small little dumplings and there are three main classical types:

Parisienne:
made with a choux paste

Romaine:
made with semolina

Piemontaise:
made with potato pulp

email chef@tallyrand.info