How to prepare: Roman-style gnocchi with salmon
Cut the salmon into thin strips and sauté it in a pan with 30 grams of butter for a couple of minutes. Remove from the heat and chop it with a fork, reducing it to “flakes”.
Pour the milk into a saucepan, season with a pinch of salt and a sprinkling of nutmeg and bring it to a boil. Pour in the semolina, stirring rapidly with a whisk to avoid the formation of lumps, and continue cooking for about 10 minutes without stopping stirring with a wooden spoon.
Off the heat, quickly add the eggs, 60 grams of butter, the salmon and 100 grams of parmesan. Pour the semolina into the pan, spread it with a spatula greased with butter to a thickness of one centimeter, leveling the surface well, and let it cool completely.
Cut out the semolina with a fun-shaped pastry ring and arrange the gnocchi in a greased baking dish. Sprinkle with the remaining parmesan, arrange the flakes of butter on the surface and bake in a preheated oven at 180 ° for 10 minutes. Activate the grill function and brown the gnocchi for a few minutes before taking them out of the oven and serving them.