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1
Line a baking sheet with parchment paper.
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2
In a large saucepan, whisk the milk with the salt and bring just to a boil.
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3
While whisking constantly, slowly add the semolina in a steady stream until smooth.
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4
Cook over moderate heat, whisking constantly, until slightly thickened, 1 to 2 minutes.
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5
Remove the pan from the heat and whisk in 6 tablespoons of the butter until incorporated.
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6
Add 1 cup of the cheese and the egg yolks and stir with a wooden spoon until well blended.
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7
Scrape the semolina mixture onto the prepared baking sheet and spread in an even layer about 3/4 inch thick.
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8
Refrigerate until completely cooled, about 1 hour.
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9
Preheat the oven to 350.
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10
Butter a 2 1/2- to 3-quart baking dish.
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11
Using a 2 1/2-inch round cookie cutter or wineglass, cut the semolina dough into rounds as close together as possible.
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12
Reserve the scraps for another use.
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13
Arrange the rounds in the prepared dish, overlapping them slightly.
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14
Cube the remaining 2 tablespoons of butter and scatter over the top.
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15
Sprinkle the remaining 1/2 cup of cheese over the gnocchi and bake for about 30 minutes, until they are golden brown and hot throughout.
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16
Serve warm.
