Gnocchi alla Romana

Method

1. Heat the milk in a saucepan.
2. Add the semolina, stirring with a whisk to dissolve any lumps.
3. Add the whole butter and let it melt.
4. Add the egg yolks and grated Parmesan cheese.
5. Season with salt and nutmeg.
6. Pour the mixture onto a sheet of parchment paper and shape it into a log, rather than spreading it out flat.
7. Refrigerate for 30 to 40 minutes until firm.
8. Slice the log into discs of your desired thickness.
9. Butter a baking dish and arrange the discs in it.
10. Add a little more butter and grated Parmesan on top.
11. Bake at 180°C (350°F) for about 30 minutes, until golden and crispy.