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1
Line bottom of 15 x 10 x 1 inch pan with aluminum foil.
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2
Generously oil the foil.
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3
Heat lowfat milk, salt, nutmeg and pepper in heavy 3 qt saucepan over medium high heat just to simmering.
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4
Don't boil.
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5
Reduce heat to medium low begin whisking or possibly stirring mi
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6
Add in egg yolks, 3/4 c. of the cheese and 2 Tbsp.
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7
of the butter to semolina mix; stir till butter is melted and mix is smooth.
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8
Transfer mix to prepared pan.
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9
Pat out with spatula to 3/8 inch thick.
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10
Chill uncovered till cool, at least 1 hour.
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11
Heat oven to 425 degrees.
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12
Turn mix out of pan onto flat surface; peel off foil.
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13
Cut gnocchi out of mix with 2 inch round cutter.
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14
Arrange gnocchi overlapping in 10 inch shallow flameproof baking dish.
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15
Heat remaining 4 Tbsp.
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16
butter in small saucepan.
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17
Drizzle melted
