Cheesy Baked Roman-Style Gnocchi

(Serves 4-6)

For the Gnocchi:

• Semolina flour – 1 + 1/4 cups (250 g)
• Whole milk – 4 + 1/4 cups (1 l)
• Egg yolks – 2
• Parmigiano Reggiano (grated) – 1/2 cup (50 g)
• Salt – 1 teaspoon (6 g)
• Nutmeg – to taste
• Butter – 2 tablespoons (30 g)

For the Sauce:

• Tomato purée – 1 cup (250 g)
• Mozzarella (cubed) – 1 + 1/4 cups (250 g)
• Heavy cream – 1/2 cup (100 g)
• Butter – 2 tablespoons (30 g)
• Salt – to taste
• Black pepper – to taste

For Topping:

• Cooked ham (diced) – 5 + 1/4 ounces (150 g)
• Parmigiano Reggiano (grated) – 1/4 cup (25 g)

• In a saucepan, heat the milk with butter (2 tbsp / 30 g), salt, and a pinch of nutmeg over medium heat.
• Once it starts to boil, slowly pour in the semolina flour, stirring continuously with a whisk to prevent lumps.
• Cook on low heat for a few minutes until the mixture thickens and pulls away from the sides of the pan.
• Remove from heat and mix in the egg yolks and Parmigiano Reggiano (1/2 cup / 50 g), stirring until fully combined.

• Spread the mixture evenly on a parchment-lined baking sheet, smoothing the surface to about 1/2 inch (1 cm) thick.
• Let it cool completely, then refrigerate for 30 minutes until firm.

• Once chilled, use a round cookie cutter (about 2 inches / 5 cm in diameter) to cut out the gnocchi pieces.
• Arrange them slightly overlapping in a buttered baking dish.

• In a small pan, warm the tomato purée over low heat, seasoning with salt and pepper.
• Pour the sauce over the gnocchi, then drizzle with heavy cream.
• Add the cubed mozzarella and dot the top with butter (2 tbsp / 30 g).
• Sprinkle with Parmigiano Reggiano (1/4 cup / 25 g).

Bake

• Bake in a preheated oven at 400°F (200°C) for 25 minutes.
• Switch to the broiler function for the last 5 minutes to create a golden, bubbly crust.

Let rest for a few minutes, then serve hot and enjoy!