Gnocchi alla Romana

1. 1

   Whisk together milk, semolina, and 1 teaspoon salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking.

2. 2

   Simmer, stirring constantly with a wooden spoon, until very stiff, 5 to 8 minutes.

3. 3

   Remove from heat and stir in 2 tablespoons butter and 3/4 cup Parmigiano-Reggiano.

4. 4

   Beat in egg.

5. 5

   Spread gnocchi mixture 1/2 inch thick on an oiled baking sheet and chill, uncovered, until very firm, about 1 hour.

6. 6

   Preheat oven to 425F.

7. 7

   Cut out rounds from gnocchi mixture with a 2-inch round cookie cutter (push scraps into remaining mixture as you go) and arrange, slightly overlapping, in a well-buttered 13- by 9-inch baking dish.

8. 8

   Make a small second layer in center of dish with any remaining rounds.

9. 9

   Brush gnocchi with remaining 1/4 cup melted butter and sprinkle with remaining 3/4 cup Parmigiano-Reggiano.

10. 10

    Bake in middle of oven until gnocchi are beginning to brown, 15 to 20 minutes.

11. 11

    Let stand 5 minutes before serving.

No additional tips available.