-
1
Preheat the oven to 425 degrees F.
-
2
Grease a small baking sheet with 1 teaspoon of the butter and set aside.
-
3
Butter a piece of parchment paper the same size as the baking sheet with 1/2 teaspoon of the butter and set aside, buttered side-up.
-
4
Butter a 9-inch square baking pan with 1 teaspoon of butter and set aside.
-
5
Combine the milk, salt, pepper, and nutmeg in a medium, heavy pot.
-
6
Bring to a boil.
-
7
Add 1/4 cup of the semolina, and whisk constantly until the mixture begins to thicken.
-
8
Lower the heat to medium-low.
-
9
Continue to cook, stirring constantly with a heavy, wooden spoon, adding the remaining semolina flour 1/4 cup at a time, about 12 minutes.
-
10
The mixture should be very stiff and thick.
-
11
Remove from the heat and let rest 5 minutes.
-
12
Beat the eggs in a large bowl.
-
13
Add 1/2 cup of the semolina mixture to the eggs and whisk well to incorporate.
-
14
Add the eggs to the remaining semolina mixture and stir as hard as possible to blend.
-
15
Add 1/4 cup of the cheese and stir well to blend.
-
16
Turn out the mixture onto the prepared baking sheet and using an off-set cake spreader or rubber spatula, spread across the bottom.
-
17
Place the buttered parchment paper directly on the batter.
-
18
With an outward motion, spread the batter evenly across the pan and smooth the top.
-
19
Refrigerate until completely cooled, 20 to 25 minutes.
-
20
With a knife, cut the batter into 24 equal pieces, about 1 1/2-inches square, dipping the knife in hot water as needed to cut cleanly.
-
21
Lay the pieces in 4 rows in the prepared 9-inch pan, shingling them to fit.
-
22
Dot the top with the remaining butter and sprinkle with the remaining 1/2 cup of cheese.
-
23
Bake until the top begins to brown and the gnocchi are puffed, about 25 minutes.
-
24
Remove from the oven and let stand for 5 minutes before serving.
