Roman-Style Gnocchi with Lentil Ragù

In a saucepan, bring the milk to a boil with a pinch of salt. Gradually pour in the semolina, stirring constantly with a whisk to avoid lumps. Cook the semolina over low heat, stirring constantly, until it becomes a thick cream.

Remove the pan from the heat and add the butter, Parmesan cheese, and nutmeg. Stir until all the ingredients are combined.

Let the cream cool slightly, then add the egg yolk, mixing well.

Spread the cream on a baking sheet lined with parchment paper, smoothing it with a damp spatula. Let it cool completely in the refrigerator for at least an hour.

Once solidified, cut out the gnocchi using a round pastry cutter.

Arrange them on an oiled baking tray and bake at 200°C (180°C if fan-assisted) for 15-20 minutes.

Serve the Roman-style gnocchi with the lentil sauce. Enjoy!

The chef recommends:

I confess I'd never made them before and wasn't particularly inspired, but I decided to give them a try. I have to say, they really amazed me.

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With a background in art and literature, I've discovered that art can manifest itself in many ways, including cooking. Every meal becomes a blank canvas, ready to be painted with carefully selected ingredients. Like an artist, I create and prepare my recipes, shaping flavors and colors into a unique culinary harmony. This creativity in the kitchen goes far beyond mere meal preparation; it's a source of nourishment for the soul and mind. Preparing a dish becomes a meditative experience. Every step, from choosing the ingredients to cooking, is an act of love and dedication. Cooking becomes a ritual, a moment where I can relax and connect with myself.