Gnocchi alla Romana

These flat gnocchi, a specialty of Lazio, can trace their roots back to ancient Roman cooking. They are made from semolina, cooked with milk into a thick porridge, and enriched with butter, egg yolks, grated Parmigiano-Reggiano, and bits of cooked ham. The porridge is cooled in a thin layer, then cut into dumplings of various shapes. The gnocchi are finished in the oven with butter and more cheese, to brown.