Roman Gnocchi - cooking recipe

Ingredients

4 oz. butter
salt and pepper
pinch of nutmeg
1 1/4 pt. milk
5 oz. fine semolina
5 oz. grated Parmesan
1 egg

Preparation

Put 3 ounces of butter, some pepper, salt and grated nutmeg in the milk and bring to a boil.
Pour in the semolina, whisking all the time, and cook for 3 to 4 minutes. Remove the saucepan from the heat, and, still whisking energetically, incorporate 4 ounces of the Parmesan and the beaten egg.
Pour the mixture into a flat, buttered dish or tin in a layer about 1/2-inch deep. To make an even layer, dip the fingers in cold water and pat the semolina flat.
When it is cold, cut into rounds with a cutter or a glass 2 1/2-inches in diameter or into squares with a knife.
In either case, the utensil needs to be floured after each operation. Arrange the gnocchi, overlapping each other, in a buttered gratin dish. Sprinkle with the rest of the Parmesan and the rest of the butter (melted) and brown in the oven.