Parmesan-Crusted Semolina Gnocchi

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

Reduce heat to low and cook, stirring frequently, until very stiff, 8 to 10 minutes.

Spread mixture in a lightly oiled 8-inch square nonstick baking pan and chill, uncovered, until very firm, about 30 minutes.

Preheat oven to 450F.

Unmold semolina mixture by inverting pan over a cutting board and rapping pan sharply on board to release mixture.

Cut mixture into 16 squares.

Lightly brush 4 (4-ounce) gratin dishes or 1 (13- by 9-inch) baking dish with melted butter and overlap gnocchi in dishes or dish.

Brush gnocchi with remaining butter and sprinkle with cheese.

If using gratin dishes, transfer to a shallow baking pan.

Bake in middle of oven until cheese is golden around edges, about 15 minutes.

Cool in dishes or dish on a rack 5 minutes before serving.

*Available at Italian markets, natural foods stores, and some supermarkets.