1
Boil the milk together with the broth, a tablespoon of butter, the Jalapeño flakes, some salt and nutmeg.
2
Slowly add groats and mix with a whisk the entire time. Cook the groats over a light heat for about 15 minutes, occasionally stirring with a wooden spoon.
3
Remove the bowl from the fire, add a tablespoon of parsley and egg yolks.
4
Pour the mixture into a baking pan that you have previously soaked with water and level it with a scoop to make a 1.5-2 cm thick layer. Allow it to cool down. Cut circles with a round pastry cutter.
5
Coat the baking pan with butter and melt the remaining butter in the pan. Put the gnocchi in a bowl so that they overlap easily. Sprinkle abundantly with parmesan and drizzle with melted butter. Bake the gnocchi in a preheated oven at 200 °C until a golden crust forms.
6
Advice: serve with salad or good with a barbecue.
