-
1
Line bottom of 15 x 10 x 1-inch pan with aluminum foil. Generously oil the foil.
-
2
Heat milk, salt, nutmeg and pepper in heavy 3-quart saucepan over medium-high heat just to simmering. Do not boil.
-
3
Reduce heat to medium-low; begin whisking or stirring milk briskly and add semolina in thin steady stream, taking care not to let lumps form.
-
4
Cook, stirring frequently, until thick enough for spoon to stand upright and unsupported in center of mixture, 5 to 10 minutes.
-
5
Reduce heat to low; continue cooking, stirring constantly, until very thick, about 5 minutes longer.
-
6
Remove from heat.
-
7
Add egg yolks, 3/4 cup of the cheese and 2 tablespoons of the butter to semolina mixture; stir until butter is melted and mixture is smooth.
-
8
Transfer mixture to prepared pan.
-
9
Pat out with spatula to 3/8-inch thick. Refrigerate uncovered until cold, at least 1 hour.
-
10
Heat oven to 425u00b0.
-
11
Turn mixture out of pan onto flat surface; peel off foil. Cut gnocchi out of mixture with 2-inch round cutter.
-
12
Arrange gnocchi overlapping in 10-inch shallow flameproof baking dish. Melt remaining 4 tablespoons butter in small saucepan.
-
13
Drizzle melted butter over gnocchi; sprinkle with remaining 1/4 cup cheese.
-
14
Bake until crisp and golden, 20 to 25 minutes.
-
15
Place under broiler about 1 to 2 minutes.
-
16
Serve at once.
