Gnocchi Alla Romana

In a bowl, beat the eggs, then add the semolina and combine well. Gradually add the milk and whisk until well incorporated. Place the mixture in a large saucepan over medium heat and stir constantly for 5 minutes or until thick.

Add the asiago and half the pecorino. Season and turn off the heat. The residual heat will melt the cheese. Stir to combine, then turn out onto a baking tray lined with plastic wrap. Pat the mixture to a thickness of 2cm and chill to cool completely.

Preheat the oven to 200ºC.

Dot half of the butter onto the base of an ovenproof dish. Cut out 4-5cm rounds of firm semolina using a greased cookie cutter or a glass. Arrange the rounds onto the base of the dish, slightly overlapping them. Dot the remaining butter on top and sprinkle with the leftover pecorino cheese.

Bake for 25 minutes or until golden.

Serve hot, topped with microbasil