Parmesan-Crusted Semolina Gnocchi

1. 1

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

2. 2

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

3. 3

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

4. 4

   Preheat oven to 450F.

5. 5

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

6. 6

   Cut mixture into 16 squares.

7. 7

   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.

8. 8

   Brush gnocchi with remaining butter and sprinkle with cheese.

9. 9

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

10. 10

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

11. 11

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

12. 12

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

No additional tips available.