3 Minutes Shrimp Pasta Sauce with Garlic and Lemon Zest, Italian Style – Healthy, Easy and Quick – Deliciously amazing!

Shrimp Pasta Sauce Italian style

Delicious Shrimp Pasta Sauce: when you’re looking for an authentic Italian pasta sauce recipe, you know that you’re looking for simplicity, using just few ingredients along with some basic cooking techniques to simply enhance the natural flavour of the food and still having amazing and utterly delicious.


easy, quick, shrimp, pasta, sauce, prawn, sauce, italian

This pasta sauce may seem not so special from the pictures but I ensure you this dish is so so so tasty that you could compete with a proper Italian restaurant near the Amalfi coast!
So trust me when I’m saying that this is amazingly delicious, because it is and it’s also ridiculously quick to make, less than the pasta cooking time – just 3 minutes!
easy, quick, shrimp, pasta, sauce, italian, lemon, garlic
For this recipe I suggest you to use Spelt Spaghetti because their nutty taste goes perfectly with this shrimp sauce, giving you the sensation of eating in a fine restaurant.
  organic, spelt, spaghetti, farro, luzi, bellavita
Spelt is an ancient grain and is really healthy, it’s low in calories than the classic wheat, easier to digest because the extra fiber contained in it aids in the digestion of the gluten. This particularly rich grain is high in protein and satisfies the stomach, so you only need a little to fill you up, perfect for your diet – healthy and satisfying!

Always remember to buy quality ingredients to have the most satisfying experience, especially when you’re cooking Italian. 


You can find authentic Italian Spelt pasta along with other authentic Italian specialities in this fabulous online shop “Bellavita Shop“* who is based in London, UK. I really suggest you to see all the authentic and marvellous food and drinks they sell: Artisan Italian food of unique quality at your fingertips, at last!

bellavita, box, italian, food, online, quality, authentic
*Spelt Spaghetti were complimentary, but as always, my opinions are my own.

EXCLUSIVE to 50 Ilaria’s Perfect Recipes readers: Register here for your FREE ticket to attend the Bellavita EXPO, London, from the 17th to the 19th of July 2016, using the code: BELLAVITAMAG

King Prawn Pasta Sauce with Garlic and Lemon Zest Italian Style

Difficulty: super easy
Preparation: 0 minutes Cooking Time: 3 minutes
Yield: 2 servings

INGREDIENTS:

  • 160 grams / 2/5 pounds Spelt pasta
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, peeled (slightly squashed with your hands)
  • 200 grams / 1/2 pound medium shrimp, peeled and deveined if necessary / King prawns (reserve 6 with tail for decoration)
  • 30 ml / 1/8 cup dry white wine
  • finely grated zest of 2 lemons (only the yellow part)
  • 2 tbsp Parmigiano Reggiano cheese
    Optional:
  • shrimp shells
  • 2 tbsp butter
    To serve:
  • 1 small bunch parsley leaves, finely chopped
  • some curly thin strips of lemon zest

INSTRUCTIONS:

Cook pasta al dente.
While the pasta is cooking, make the shrimp pasta sauce as follows (it takes just 3 minutes).
(Optional) If you want to add more flavour to this dish, cook the shrimp shells (and heads) in butter for 3 minutes in a small saucepan. Discard the shells, drain the flavoured butter and add it to the following pan.
Put a large pan over medium-high heat. Add e.v. olive oil (optional: add also the flavoured shrimp butter), garlic cloves and shrimps and stir until the shrimps are halfway cooked (1 minute).
king, prawn, garlic, italian, shrimp, pasta, sauce
Sprinkle with white wine and let the alcohol evaporate.
shrimp, pasta, sauce, italian, wine, lemon
Remove from heat, discard the garlic cloves, add the finely grated lemon zest, stir a bit, add Parmigiano cheese and mix very well.
Leave apart the 6 shrimps with tail for decoration.

Add cooked pasta to the pan, give a stir and serve immediately.

spelt, shrimp, spaghetti, recipe Decorate every pasta dish by sprinkling over some chopped parsley, some curly strips of lemon zest and put the cooked shrimps with tail in the middle or as you prefer.
easy, quick, shrimp, pasta, sauce, prawn, italian, garlic, lemon
Now enjoy this super healthy, quick and delicious seafood pasta with all the flavours of Italy.
3 Minutes Shrimp Pasta Sauce with Garlic and Lemon Zest, Italian Style - Healthy, Easy and Quick - Deliciously amazing!
 
Cook time
Total time
 
A simple Shrimp Pasta Sauce, Italian style, super easy and super delicious!
Author:
Cuisine: Italian
Serves: 2
Ingredients
  • 160 grams / 2/5 pounds Spelt pasta
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, peeled (slightly squashed with your hands)
  • 200 grams / ½ pound medium shrimp, peeled and deveined if necessary / King prawns (reserve 6 with tail for decoration)
  • 30 ml / ⅛ cup dry white wine
  • finely grated zest of 2 lemons (only the yellow part)
  • 2 tbsp Parmigiano Reggiano cheese
Optional:
  • shrimp shells
  • 2 tbsp butter
To serve:
  • 1 small bunch parsley leaves, finely chopped
  • some curly thin strips of lemon zest
Instructions
  1. Cook pasta al dente.
(Optional) If you want to add more flavour to this dish, cook the shrimp shells (and heads) in butter for 3 minutes in a small saucepan. Discard the shells, drain the flavoured butter and add it to the following pan.
  1. Put a large pan over medium-high heat.
  2. Add e.v. olive oil (optional: add also the flavoured shrimp butter), garlic cloves and shrimps and stir until the shrimps are halfway cooked (1 minute).
  3. Sprinkle with white wine and let the alcohol evaporate.
  4. Remove from heat, discard the garlic cloves, add the finely grated lemon zest, stir a bit, add Parmigiano cheese and mix very well.
  5. Leave apart the 6 shrimps with tail for decoration.
  6. Add cooked pasta to the pan, give a stir and serve immediately.
  7. Decorate every pasta dish by sprinkling over some chopped parsley, some curly strips of lemon zest and put the cooked shrimps with tail in the middle or as you prefer.

Piadina Romagnola authentic Italian recipe and history about this typical Italian flatbread

One of my all time favorite quick italian dish is Piada or Piadina Romagnola (pron. pee-uh-dee-nuh), one of the most characteristic italian flatbread, known and loved in Italy and all over the world both as a street food and a comfort food. I researched for you the best authentic recipe because how Piadina is made varies from town to town, village to village so I kinda put myself as a judge and choose the winner for you. :)


best authentic piadina romagnola italian flatbread

Piadina is no doubt a typical product of the Romagna, a portion of the Emilia-Romagna region (Ravenna, Faenza, Forlì, Cesena and Rimini), but it’s also widespread in the areas of Ferrara, Pesaro e Urbino province, Montefeltro and the Republic of San Marino.

It’s usually made with wheat flour, fats (extra virgin olive oil and/or lard=rendered pork fat), water and/or milk, salt and some optional leavening agents and traditionally cooked on a clay dish from Montetiffi, a village near the town of Forlì, although nowadays flat pans or electric griddles are commonly used but the flavour would be less aromatic (video of the making of Montetiffi pan here or international online shop here).

teglie montetiffi pan

Creation of the Montetiffi pan. Old traditions handed down from father to son.

“Prema u s’fa e’ pianèl, pu dop u s’fa l’arvel pu dop u s’fa l’avrecia… ech fat la tégia!”. (Romagna dialect)

(tr.: EN. “First you create the flat base, then you make the border and then the indentation… that’s the pan!” – IT. “Prima si fa il piano, dopo si fa il bordo e poi l’orecchia… ecco fatta la teglia!”).

Once cooked, these delicacies are usually stuffed with either sweet or salted and savoury ingredients such as cured meats (salumi), cheeses, greens, or Nutella cream, but one of the most popular and best-selling combination is Parma ham + Squacquerone (a fresh and soft spreadable cow’s milk cheese with a typical tart flavour) + arugula/rocket, mmmm yummy!

best italian piadina flatbread prosciutto

Wow it makes me hungry every time I think about it! Not to mention the classic “winterly” stuffing with sausage and roasted/caramelized onions… 8).

History

Up to 100 years ago, Piadina was a poor man’s food because was considered to be a bread substitute to which people resorted weekly between a batch of bread and the other (bread was usually cooked once a week) but during the 60s women from the countryside started to prepare and sell it on the roads of the town with a hand-cart and a beach umbrella, therefore Piadina became a real meal.

Nowadays you can find Piadina in food stands all along the Romagna coast or Romagna towns.

Casa-Piadina

Pay attention that those store-brought Piadinas that you can find in supermarkets are nothing like those you can make at home or find in Romagna!

So, have you ever had the fortune to bite into a rich, crispy but soft steaming piadina filled with every kind of delicacies??? If not, well, find some time to make that at home, it’s easy! or visit Romagna and let me know if you like it!

“Delicious with every filling,                 “La j’è bona in tot i mud,
delicious even served plain:                 la j’è bona énca scundida:
if you haven’t already understood,       sà n’avì ancora capì,
I’m talking about piadina.”                   a scor propri dla pida.”
                                          (Folk poetry)

Here I’m writing several Piadina recipes along with my favourite one because I always heard or read strong and intense discussions around the “real” or the “perfect” recipe for Piadina but the perfect recipe for Piadina does not exist.

As I’ve already explained you before, every family has their recipe so the real recipe is that one that you’ve eaten in your lifetime, the one that makes you connect to your relatives or friends.

So, in order to make you choose the right one for you, I want to explain better the differences to whom that less know the local traditions.

THE SHAPE

Starting from the south of Romagna coast Piadina is very thin (up to 3mm-1/8in) and with a large diameter (from 23cm-9in to 30cm-12in) while proceeding north along the coast and to the inside towards the hills, the flatbread become thicker (from 4mm-1/6in to 8mm-5/16in) and smaller (from 15cm-6in to 25cm-10in).

THE INGREDIENTS IN THE DOUGH

The fats: people use extra virgin olive oil for a lighter and crispier piadina or lard from rendered pork fat (called “strutto” in italian) for a more rich and soft piadina or they use a combinations of both.

The liquids: people use water or whole milk or a combination of both.

Other optional ingredients: some people use baking soda or baking powder to make the dough rise a bit or more while cooking.

If you want a crispier Piadina, choose the one without lard and no leavening agents.

I like the Piadina to be a bit thick, soft, easy to fold without cracking with a great buttery richness, so I use lard instead of olive oil, a mix between water and milk and baking powder to make it less heavy.

authentic soft piada piadina cold cuts arugula

Piadina Romagnola authentic italian recipe

Difficulty: easy
Preparation: 40 minutes Cooking Time: 15 minutes
Yield: 5-6 servings

Ingredients for my favourite Piadina dough (a bit thick, soft, easy to fold without cracking with a great rich and buttery taste):

  • 500 grams / 18 ounces / 4 cups all-purpose flour
  • 75 grams / 2.70 ounces lard from rendered pork fat (called “strutto” in italian)
  • 8 grams / 2 tsp baking powder
  • 8 grams / 1 full tsp salt
  • 150ml / 3/4 cup / 5.00 Us fluid ounces whole milk
  •  ≈ or a bit less than 100ml / 1/2 cup / 3.40 Us fluid ounces water
General ingredients to make every kind of Piadina dough:
  • 500 grams / 18 ounces / 4 cups all-purpose flour
  • 50 grams / 1.80 ounces / 4 tbsp extra virgin olive oil
    OR
    75 grams / 2.70 ounces lard from rendered pork fat (called “strutto” in italian)
    OR
    a mix between them
  • 8 grams / 2 tsp baking powder
    OR
    1 tsp of baking soda
    OR
    no leavening agents
  • 8 grams / 1 full tsp salt
  • 250 ml / 1 1/4 cups / 8.5 Us fluid ounces of liquids (whole milk, water or both)
Instructions for all the Piadina recipes:

Combine lard (if used), flour and salt, then mix in water and/or milk, olive oil (if used), baking powder or baking soda (if used).

Knead the dough for about 10 minutes until quite smooth, uniform, soft but no sticky (if it’s sticky add more flour).

Make a ball and cover the dough with plastic wrap and let rest at least 30 minutes at room temperature (if the dough is being prepared more than 1 hour in advance, you can keep it in the fridge and when needed remove 1 hour before using it).

Heat Montetiffi pan or a non-stick pan over medium-high heat if you’re eating piadina immediately.

testo teglia montetiffi pan piadina

My used Montetiffi pan. Brown spots after using it are normal and they don’t affect the cooking process.

Divide the ball into several pieces (I suggest 5 – about 140-150gr each ball).

piadina romagnola dough balls

Roll out the dough into a circle with a rolling pin on a floured surface to the desired thickness (I like it thicker, 4mm-1/6in).

piadina piada rolled out circle

If you want the circle to be perfect, use a round cutter large enough.
As you can see I don’t mind! (so people know that are home made)

If you’re making large quantities of this recipe or want to rolled out piadina few hours in advance, I suggest you to stack up the rolled out dough by putting a baking paper sheet between each piadina until you’re ready to cook.

Once the pan is hot, add raw piadina, prick it all over with a fork to avoid air bubbles and cook for about 1-2 minutes for a thin piadina, 2-3 minutes for a thicker one or however until forming brown spots onto the bottom.

piadina flatbread pan testo montetiffi

Then flip and cook for about the same time.

piadina cooked testo montetiffi pan

Remember that piadina should be served hot, so it’s recommended to have your fillings ready.

Once cooked you can serve piadina immediately by placing your desired filling on a half and then close to a half moon or cutting it as is into triangles to use as a bread-substitute.

authentic italian piadina half moon

If you don’t serve piadinas right away, you can stack them up, put into a well-sealed plastic bag, and put in the fridge for about a week or in the freezer for a couple of months and when you want a quick meal just put cold or frozen piadina onto a pan until it’s hot enough (do not over cook).

piadina squacquerone parma ham salumi

Here I give you some ideas of ingredients to put in your piadina:

piadina salame parma ham mortadella speck

The savoury:

  • Parma ham or other cured meats (salami), soft cheese (the original squacquerone or cream cheese, or ricotta) and arugula/rocket;
  • roasted/caramelized onions and sausage;
  • cooked ham, fontina or taleggio or asiago cheese and mushrooms mayonnaise;
  • porchetta with onions;
  • smoked cheese and ham;
  • bell peppers and sausage;
  • cooked ham, mozzarella, mushrooms;
  • Parma ham, mozzarella and tomatoes;
  • mortadella (not baloney of course);
  • wurst and mustard (hot dog style);
  • sausage, pepperoni, onion and hot sauce;
  • sausage, onion, bell peppers and beans;
  • bacon cooked with balsamic vinegar and radicchio;
  • squash/pumpkin, sausage and mozzarella;

(sorry for the amount of pork meat choices but I was born and live in Emilia-Romagna region and as for every real Emiliano, we cannot live without pork meat, we will be seriously ill! :D)

  • roast-beef, mayonnaise, lettuce and tomato;
  • roast-beef, arugula/rocket and shredded Parmigiano Reggiano cheese;
  • roast-beef and roasted potatoes;
  • roasted potatoes and smoked cheese;
  • good quality canned tuna, mozzarella, tomatoes, oregano and mayonnaise;
  • mozzarella and grilled vegetables;
  • smoked salmon, dill and mayonaise or sour cream;
  • smoked salmon and cream cheese;
  • tomatoes, aurugula/rocket, mushrooms and shredded Parmigiano Reggiano cheese;
  • roasted/caramelized onions and gorgonzola cheese (or blu cheese);
  • sliced turkey breast, fontina or taleggio or asiago cheese and mushrooms mayonnaise.

Or the sweets:

  • Nutella or Nutella and mascarpone or Nutella and banana;
  • fruit jam or ricotta and fruit jam;
  • honey and cheeses;
  • white chocholate and shredded coconut.

best italian flatbread piadina closeup

So what’s your favourite recipe for piadina? The crispy, the soft, the thin or the thick? And what stuffing would you like to put in there?

As you can see, Piadina is a very simple recipe, tastier than other flatbreads, and you can fill it with a lot of ingredients to make it as a real meal. So that’s why piadina has earned its place in the gastronomic hall of fame, becoming one of the most loved and enjoyable italian foods.

Piadina Romagnola authentic Italian recipe and history about this typical Italian flatbread
 
Prep time
Cook time
Total time
 
Authentic Italian Flatbread recipe for Piadina Romagnola and his history.
Author:
Cuisine: Italian
Serves: 5
Ingredients
Ingredients for my favourite Piadina dough (a bit thick, soft, easy to fold without cracking with a great rich and buttery taste):
  • 500 grams / 18 ounces / 4 cups all-purpose flour
  • 75 grams / 2.70 ounces lard from rendered pork fat (called "strutto" in italian)
  • 8 grams / 2 tsp baking powder
  • 8 grams / 1 full tsp salt
  • 150ml / ¾ cup / 5.00 Us fluid ounces whole milk
  • ≈ or a bit less than 100ml / ½ cup / 3.40 Us fluid ounces water
General ingredients to make every kind of Piadina dough:
  • 500 grams / 18 ounces / 4 cups all-purpose flour
  • 50 grams / 1.80 ounces / 4 tbsp extra virgin olive oil
  • OR
  • 75 grams / 2.70 ounces lard from rendered pork fat (called "strutto" in italian)
  • OR
  • a mix between them
  • 8 grams / 2 tsp baking powder
  • OR
  • 1 tsp of baking soda
  • OR
  • no leavening agents
  • 8 grams / 1 full tsp salt
  • 250 ml / 1¼ cups / 8.5 Us fluid ounces of liquids (whole milk, water or both)
Instructions
  1. Combine lard (if used), flour and salt, then mix in water and/or milk, olive oil (if used), baking powder or baking soda (if used).
  2. Knead the dough for about 10 minutes until quite smooth, uniform, soft but no sticky (if it's sticky add more flour).
  3. Make a ball and cover the dough with plastic wrap and let rest at least 30 minutes at room temperature (if the dough is being prepared more than 1 hour in advance, you can keep it in the fridge and when needed remove 1 hour before using it).
  4. Heat Montetiffi pan or a non-stick pan over medium-high heat if you're eating piadina immediately.
  5. Divide the ball into several pieces (I suggest 5 - about 140-150gr each ball).
  6. Roll out the dough into a circle with a rolling pin on a floured surface to the desired thickness (I like it thicker, 4mm-1/6in).
  7. If you want the circle to be perfect, use a round cutter large enough.
  8. Once the pan is hot, add raw piadina, prick it all over with a fork to avoid air bubbles and cook for about 1-2 minutes for a thin piadina, 2-3 minutes for a thicker one or however until forming brown spots onto the bottom.
  9. Then flip and cook for about the same time.
  10. Remember that piadina should be served hot, so it's recommended to have your fillings ready.
  11. Once cooked you can serve piadina immediately by placing your desired filling on a half and then close to a half moon or cutting it as is into triangles to use as a bread-substitute.

Roman-Style Gnocchi (Gnocchi alla Romana) with Semolina Flour

An easy Italian pasta recipe for an impressive dish that can be prepared in advance for a great dinner with guests! And, as every recipe in my blog, that’s the best Gnocchi alla Romana recipe that I know of, so it’s a keeper!


roman style gnocchi semolina best easy romana perfect

Gnocchi alla Romana (pron. nyoh-k-kee uh-L-luh rome-uh-nuh) is a typical italian recipe from Lazio region and especially, as the name suggests it, from the city of Rome.

Gnocchi always scare a lot of people, because it’s said that they’re not easy to make, but these Gnocchi are not like those made with potatoes or ricotta but are made with semolina flour so it’s easier to deal with (have you tried my delicious Potato Gnocchi recipesuper easy even for a newbie!).

Here you just need to cook semolina flour into some milk and then spread the dough over a silpat or a baking paper and leave it too cool before shaping and cooking. Therefore super easy and quick!

best roman style gnocchi semolina

The classic Roman-Style Gnocchi recipe provide for a butter and cheese sauce but they can be served with a delicious Bechamèl sauce, a Mornay Sauce, or a sauce mixed with some ham, bacon or pancetta or with your favourite vegetables. In the dough you can also put some chopped greens such as spinach, nettle, chicory, etc.. So you can use your imagination and customize this dish to your liking!

You can also have fun choosing the form for these Gnocchi alla Romana! In Rome they usually shape gnocchi in circles while outside they use to cut the dough in squares or in rhombus. But nobody forbid you to create these semolina gnocchi in the shape that you want and you can even put the dough into a piping bag with a large tip and make some roses or something like that.

I adapted this recipe from an italian chef called Montersino and I like it because these Gnocchi alla Romana are not tough like others but tender inside with a thin crunchy crust and tastier!

So great results with low efforts! What more?

semolina gnocchi best recipe

parmigiano reggiano discount

Roman-Style Gnocchi (Gnocchi alla Romana) with Semolina Flour

Difficulty: easy
Preparation: 15 minutes Cooking Time: 30 minutes
Yield: 5-6 servings

Ingredients:

  • 250 gr / 8.8 oz/ 1 1/2 cup semolina flour (or semola rimacinata di grano duro)
  • 1 lt / 4 cups whole milk
  • 2 tsp salt
  • 100 gr / 3.5 oz / 3/4 cup butter (at fridge temperature)
  • 140 gr / 5 oz / 1 3/4 cup Parmigiano Reggiano cheese finely grated + more for baking
  • 1 large egg
  • 2 large egg yolks
  • a pinch of nutmeg

romana roman style gnocchi ingredients

Instructions:

In a heavy bottomed saucepan, bring the milk to a lightly simmer, then add salt, nutmeg and semolina flour then stir well with a whisk to avoid lumps.
Continue to stir with a wooden spoon and cook for at least 10 minutes, or until it begins to pull away from the sides of the saucepan. The mixture should be like some thick and firm mashed potatoes.

romana roman style gnocchi milk semolina

Remove from heat and add cold butter.

romana roman style gnocchi semolina butter

Add Parmigiano cheese and stir with a wooden spoon until all the butter is melted and absorbed.

romana roman style gnocchi semolina parmigiano

Quickly add the egg and yolks and stir until all is well mixed.

Now you need to choose the shape of your Gnocchi.

(If you want to use a piping bag, immediately put the dough in it because as it cools it will be not so easy to pipe)

Put the dough over a silpat or a baking paper, cover with a cling film or plastic wrap or another silpat and roll with a rolling-pin until it’s flattened to about 1-2 cm / 0.40-0.80 inches.

roman style gnocchi semolina dough

Leave to cool in the fridge for at least 1 hour.

roman style gnocchi semolina flat dough

As you can see from the picture above, I rolled half the dough into a rope to freeze it (I don’t have a big freezer), because the dough was too much for the three of us. Don’t do a rope if you don’t freeze it, because this dough is not tough enough to cut a neat slice. If you freeze the rope-dough, slice it right away when removed from the freezer (and bake as soon as you can).

Once cooled in the fridge, you can cut the dough in circles with a round pastry cutter (5-8 cm / 2-3 inches Ø) or in squares or rhombus with a knife. It the dough has not cooled enough and it’s sticky, plunge the cutter into some water to help you (or brush it with some extra virgin olive oil).

making roman style gnocchi

If you choose the classic form (circle) you can put the remaining pieces of dough under the circle ones in the baking pan. If the dough is still soft and mixable you can re-knead what is left and roll out again to make other Gnocchi.

Spread butter onto one or more casserole (to make some single serving dishes) or onto a baking pan.

Line up Gnocchi into the pan and, if you like, overlap them a bit.

Sprinkle some more Parmigiano Reggiano and/or Pecorino Romano cheese over Gnocchi.

roman style gnocchi ready bake

Pour some melted butter on.

roman style gnocchi semolina bake butter

Bake at 200°C / 425°F / gas mark 7 for about 20-30 minutes.

At the end, if Gnocchi don’t have a golden crust, just switch to the broil/grill setting for a couple of minutes.

And Roman-Style Gnocchi with semolina flour are ready to be served and gobbled up!

italian gnocchi roman style easy best

Roman-Style Gnocchi (Gnocchi alla Romana) with Semolina Flour
 
Prep time
Cook time
Total time
 
Best authentic Italian Gnocchi alla Romana recipe.
Author:
Cuisine: Italian
Serves: 5
Ingredients
  • 250 gr / 8.8 oz/ 1½ cup semolina flour (or semola rimacinata di grano duro)
  • 1 lt / 4 cups whole milk
  • 2 tsp salt
  • 100 gr / 3.5 oz / ¾ cup butter (at fridge temperature)
  • 140 gr / 5 oz / 1¾ cup Parmigiano Reggiano cheese finely grated + more for baking
  • 1 large egg
  • 2 large egg yolks
  • a pinch of nutmeg
Instructions
  1. In a heavy bottomed saucepan, bring the milk to a lightly simmer, then add salt, nutmeg and semolina flour then stir well with a whisk to avoid lumps.
  2. Continue to stir with a wooden spoon and cook for at least 10 minutes, or until it begins to pull away from the sides of the saucepan. The mixture should be like some thick and firm mashed potatoes.
  3. Remove from heat and add cold butter.
  4. Add Parmigiano cheese and stir with a wooden spoon until all the butter is melted and absorbed.
  5. Quickly add the egg and yolks and stir until all is well mixed.
  6. Put the dough over a silpat or a baking paper, cover with a cling film or plastic wrap or another silpat and roll with a rolling-pin until it's flattened to about 1-2 cm / 0.40-0.80 inches.
  7. Leave to cool in the fridge for at least 1 hour.
  8. Once cooled in the fridge, you can cut the dough in circles with a round pastry cutter (5-8 cm / 2-3 inches Ø) or in squares or rhombus with a knife. It the dough has not cooled enough and it's sticky, plunge the cutter into some water to help you (or brush it with some extra virgin olive oil).
  9. If you choose the classic form (circle) you can put the remaining pieces of dough under the circle ones in the baking pan. If the dough is still soft and mixable you can re-knead what is left and roll out again to make other Gnocchi.
  10. Spread butter onto one or more casserole (to make some single serving dishes) or onto a baking pan.
  11. Line up Gnocchi into the pan and, if you like, overlap them a bit.
  12. Sprinkle some more Parmigiano Reggiano and/or Pecorino Romano cheese over Gnocchi.
  13. Pour some melted butter on.
  14. Bake at 200°C / 425°F / gas mark 7 for about 20-30 minutes.
  15. At the end, if Gnocchi don't have a golden crust, just switch to the broil/grill setting for a couple of minutes.