This is a combination of two of Rome's best-known dishes. Gnocchi alla Romana are made from semolina and milk, not potato or ricotta, and they are grilled, not boiled; they have a taste not dissimilar to polenta. Saltimbocca, meaning "jump in the mouth", is veal rolled in prosciutto and sage. It's important to heat the pan really well before adding the veal to ensure you sear the meat rather than stew it.
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