Gnocchi Romana - milk

Method

• Pour the milk into a pan and bring to the boil.
• remove from the heat and add the nutmeg, 25g of the butter and seasoning if desired.
• Gradually stir the semolina into the milk whisking out any lumps.
• Return to a low heat and simmer for 10 minutes.
• Beat half the parmesan into the semolina followed by the eggs until smooth.
• Spread the semolina on a sheet of baking parchment or oiled tray.
• Smooth the surface so it is 1/2 inch thick.
• Allow to cool then chill in the refrigerator for 1 hour.
• Once chilled use a cookie cutter to cut circles out of the semolina dough.
• Grease a shallow ovenproof dish and lay any trimmings from the semolina in the bottom.
• Lay the circles in an overlapping fashion until used up.
• Melt the remaining butter and pour over the gnocchi.
• Sprinkle with the cheeses.
• Bake for 30 mins at 200C/400F.