Recipe: Truffle Gnocchi Roman Style

1 In a saucepan, pour a few drops of water then the milk, salt, pepper, butter in pieces and nutmeg. Bring to a boil.

2 Then pour in your semolina and cook for about ten minutes, continuously stirring with a wooden spatula.

3 Off the heat, quickly add your beaten egg and 2.1 oz (60 g) of Parmesan.

4 Remove your baking sheet from the oven and place a non-stick mat on it, then pour your mixture onto it. Level with the spatula so the height is 2 to 3 cm then let cool.

5 When everything is well set, using a slightly oiled cookie cutter (8 to 10 cm), carefully remove your gnocchi one by one into a large porcelain dish, overlapping them, then remold the leftovers to make more.

6 Preheat your oven to 410°F (210°C) (Gas Mark 7)

7 Sprinkle the gnocchi with the remaining Parmesan and drizzle a little clarified butter over each, then place in the middle of the oven for about 15 minutes until they are well gratinéed.