Gnocchi alla Romana

Method

1. Heat the milk with a pinch of coarse salt in a saucepan until it is about to boil.
2. Gradually add the semolina flour to the milk, stirring constantly to avoid lumps.
3. Lower the heat and cook, stirring, until the mixture becomes thick and creamy.
4. Remove from heat and add the egg yolks, nutmeg, pepper, a piece of butter, and Parmesan cheese. Mix well.
5. Spread the mixture onto a tray or work surface and flatten it to an even thickness.
6. Let it cool (optional but recommended).
7. Using a ring cutter, cut out rounds of the dough and place them in a buttered baking dish, slightly overlapping.
8. Add more butter, salt, pepper, and Parmesan on top.
9. Optionally add sage leaves.
10. Bake in a preheated oven at 170-180°C (340-350°F) for 15-20 minutes until lightly browned.
11. Let cool slightly before serving (they are very hot inside).