Piedmontese cuisine because the recipe calls for extensive use of butter, more common in preparations of northern Italy and southern Italy, where it is most commonly used olive oil. Frankly, this hypothesis seems too much.
INGREDIENTS FOR 4 PEOPLE
Semolina 250 gr
milk 1 lt
butter 100 gr
3 egg yolks
Parmesan Reggiano 120 gr
Boil the milk with nutmeg and butter. Pour in the semolina and cook for about 10 minutes.
Allow to cool and add egg yolks and parmesan cheese.
Pour the mixture on a table or on an oiled baking pan, flatten to a thickness of about an inch and cut with a round pastry cutter or the rim of a glass.
Arrange the gnocchi alla romana in a pan previously greased. Sprinkle with Parmesan cheese and butter flakes and cook the gnocchi alla romana in the oven until they are golden brown.
Other recipes of italian cuisine on http://italy-recipes.blogspot.com/: