Step by step
When the semolina and milk is well combined, add the grated parmesan and mix vigorously
Tips
Don’t forget to grease your pastry cutter, thus avoiding the possibility of the dough sticking to it after each cut.
Trivia
According to many lovers of Italian food, Roman-style gnocchi isn’t a dish from Lazio, but is from Piedmont: which is correct? Who knows