Roman Semolina Gnocchi — Crispy-Edged Rounds in Brown Butter

Pour the milk into a large, heavy saucepan with 1 tsp fine salt and bring to a gentle simmer over medium heat — do not let it boil.

Pour the semolina into the simmering milk in a slow, steady stream while whisking constantly. Stop whisking or pour too fast and it will lump immediately.

Switch to a wooden spoon and stir continuously over medium-low heat for 15 minutes until the mixture is very thick and pulls away cleanly from the pan sides.

Remove from heat and cool for 5 minutes. Stir in 60 g of the butter and 80 g of the Parmigiano until fully incorporated.

Add the whole egg and the extra yolk, stirring quickly to combine before they set. Season with a few gratings of nutmeg. Taste and adjust salt.

Pour the porridge onto a lightly oiled rimmed baking sheet and spread to an even 1 cm thickness with a wet spatula. Work quickly — it sets fast.

Refrigerate uncovered until the slab is completely cold and firm, at least 30 minutes and ideally 1 hour. Can be covered and held up to 2 days.

Heat oven to 220 °C fan (240 °C conventional). Rub a large baking dish generously with a little of the remaining butter.

Dip a 6–7 cm round cutter in water and stamp out rounds. Arrange them in overlapping rows (like roof tiles) in the buttered dish. Pack scraps into a separate small buttered dish alongside.

Scatter the remaining 30 g Parmigiano over the top and dot with the remaining butter cut into small pieces.

Bake 25–30 minutes until the tops are deep golden and the edges are crackling. Rest 5 minutes before serving.