Time: 45 minuti
Difficulty: Media

Why wait Thursday to enjoy these delicious dumplings? Ideal for spring summer lunches thanks to the freshness of the ingredients.

Features:
The dish of the Lazio peasant tradition, was originally prepared with semolina. A poor ingredient, processed and then formed into flat and round disks. So they are called dumplings but they are without potatoes, then passage in the oven makes them crunchy and tasty.
Historical background:
A dish with a mysterious history, which despite mentioning the specific capital city, does not seem to be the original. The fact is that it is a founder of the Lazio kitchen.
Notes
Today there are many variations of the original recipe: there are those who sprinkle the disks with tomato sauce or meat sauce, who inserts cheese and salami among the disks to make them tastier or who prefers a vegan version by replacing cow’s milk with unsweetened soy and omitting eggs.

Ingredients (for 8 people):
350 g gluten-free fine corn flour
150 g craved corn flour for gluten-free polenta
1,8 of milk
120 g egg yolks
80 g grated Parmigiano Reggiano D.O.P. cheese
60 g Gruviera a julienne
100 g butter
100 g of basil pesto
200 g tomatoes Pachino
extra virgin olive oil
salt up
oregano
ground black pepper
nutmeg

Procedure:
Mix the two maize flours in a large bowl.
Pour the milk in a pan with 20 g of butter, a pinch of salt and a grated nutmeg; heat over moderate heat and, as soon as it reaches a slight boil, add the flours mixed, stirring vigorously with a whisk, to avoid the formation of lumps.

Cook the mixture over low heat for about 10 minutes, until it is thick and homogeneous; remove from heat and incorporate the yolks and half of the parmesan, stirring carefully.
Wet a pan with low edges, grease it with oil and pour in the prepared mixture, level it well with a spatula wet with water, creating a layer of 1 cm. Let cool, then with the help of a circular coppapasta or a glass create with the mixture of disks of 5-6 cm in diameter, gradually wetting with water the chosen tool. Place them in a buttered pan, slightly overlapping them, until you complete the pan, then sprinkle them with the remaining melted butter and sprinkle with gruviera and the remaining parmesan. Bake in a hot oven at 200 ºC for 20 minutes.
In the meantime, wash the tomatoes, cut them into small cubes and place them in a bowl.
Season with oil, oregano and salt, mix well and let stand.
After the cooking time, turn out the gnocchi, complete with the seasoned tomatoes and the pesto flows, then serve.