Make a traditional gnocchi alla Romana with semolina flour, whole milk, salt, butter, egg yolks, and Parmigiano Reggiano
Bake the gnocchi alla Romana in the oven until golden and crisp
Whip the whole milk ricotta
Top the baked gnocchi with mini meatball ragu
Add dollops of whipped ricotta on top
Finish with a dusting of Parmigiano Reggiano and Italian parsley
