Gnocchi a La Romana

For the gnocchi a la Romana, first pass the cottage cheese through a sieve.

Mix 4 tablespoons of the melted butter, 4 tablespoons of Parmesan cheese and the egg yolks in a bowl. Alternately stir in the strained cottage cheese and the flour.

Season to taste with salt, pepper and nutmeg. Place the mixture in a piping bag and bring to a boil in a large pot of salted water.

Hold the piping bag over the pot and squeeze out the mixture in 2.5 cm sausages. Cook the gnocchi until they float to the surface.

Then remove from the water with a ladle and drain. Grease an ovenproof dish and preheat the oven to 180 degrees.

Place the gnocchi in the mold in a single layer, pour over the rest of the butter and sprinkle with the remaining Parmesan. Bake the gnocchi a la Romana in the oven until golden brown.

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