Roman-style gnocchi gratinated with mimolette


  • 1 liter of milk
  • 10 sage leaves (+ 4 for decoration)
  • 250 g fine wheat semolina
  • 100 g butter + a little
  • 150 g grated mimolette
  • 2 egg yolks
  • 1/4 teaspoon(s) of salt
  • 1/4 teaspoon nutmeg


  1. Heat the milk with the washed and chopped sage leaves. Leave to cool. Return to heat. Add the wheat semolina, half the butter, half the mimolette, the egg yolks, the nutmeg, the salt and mix until you obtain a paste. Form 2 balls of dough 5 to 6 cm in diameter and refrigerate for at least 2 hours.

  2. Preheat the oven to 200┬░/th. 6-7. Cut the sausages into 1 cm thick slices. Place them in a buttered baking dish. Drizzle with the rest of the previously melted butter, sprinkle with the rest of the mimolette and a few sage leaves. Bake for 20 minutes, everything should be nicely browned.

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