Semolina Gnocchi(A Variation Of The Classic Potato Dumpling) - cooking recipe

Ingredients

1 qt milk
8 oz semolina flour
3 egg yolks
4 oz butter
4 oz Parmesan cheese
nutmeg
salt

Preparation

Boil the milk with half of the butter, a little salt and a pinch of nutmeg.
Add the semolina flour a little at a time, mixing with a whisk.
Cook 15-20 minutes on low heat.
Add egg yolks and half of the parmesan cheese.
Mix well.
Pour into a pre-oiled sheet pan.
Use a wetted rolling pin to flatten down mixture to 3/4 inch high.
When cool, cut into rounds, approximately 1 1/2 inch in diameter.
Overlap discs on a buttered baking dish, so half of each disc is covered.
Sprinkle with the remaining parmesan cheese and butter.
Bake at 400 degrees until golden brown.
Serve while hot.