Roman-style Gnocchi

In a saucepan, mix all the ingredients except the semolina. Heat on the stove and sprinkle in the semolina, stirring constantly with a whisk.

The mixture will start to thicken almost immediately. Cook for a couple of minutes, stirring vigorously, even with a wooden spoon if it's easier for you, then remove from heat.

While still warm, spread the mixture on a baking sheet lined with parchment paper. Flatten the mixture to a thickness of about 1 cm.

When it has cooled slightly (it will only take a few minutes), cut it with a pastry cutter to make many medallions. Do not discard the scraps; we will use them to make gnocchi.

Butter a 30x20 cm baking dish and arrange the Roman-style gnocchi in rows, slightly overlapping them.

I added some vegetable ragù, but it is completely optional. You can simply drizzle them with extra virgin olive oil and sprinkle the surface with cheese or nutritional yeast.

Bake in a preheated static oven at 200°C for 20 minutes + 2 final minutes with the grill function.