Semolina Gnocchi

This is a lunchtime dish, served as a first course and followed by a light dish such as poached fish with salad. Also known as Gnocchi alla Romana, this is a very old and traditional recipe from Rome and the Lazio. Sometimes two egg yolks are blended into the semolina when you have removed it from the heat - this makes for a much richer dish. Although it is now considered very much a part of the Roman food scene, many gastronomical experts claim that it originally came from Piedmont.