Roman Gnocchi

For Roman gnocchi, first boil milk and salt for the gnocchi. Sift in semolina and cook, stirring, for another 3-4 minutes until a firm paste.

Fold in half the butter and egg yolks. Spread semolina 2 cm thick on an oiled baking sheet, let set.

For the ragout, clean and rinse the mushrooms, cut the large ones in half. Peel and finely dice the shallots and sauté in 3/4 of the remaining butter in a frying pan. Add mushrooms, season with salt and pepper and cook on medium heat for 6-8 minutes with the lid closed. Remove the lid and let the liquid evaporate. Add whipping cream and vegetable stock and cook over medium heat until slightly creamy. Keep the mushroom ragout warm.

Grease an ovenproof dish with the remaining butter. Cut out round cookies (7 cm ø) from the semolina porridge. Cut the mozzarella into 1/2 cm thick slices and layer them with the semolina cookies in the form of roof tiles. Put in the scraps left over from the cutting as well. Sprinkle thickly with the Parmesan cheese. Cook in the heated oven at 200 degrees (gas 3, convection oven 180 degrees) on the 2nd rack from the bottom for 20 minutes. Then crust over for another 3-4 minutes under the broiler that is turned on, until the cheese is golden brown.

Bring Roman gnocchi to the table in the dish. Place mushroom ragout in a warmed bowl, sprinkle with parsley and serve with it.

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