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1
In a 3- to 4-quart saucepan, combine milk, nutmeg, salt and 4 tablespoons butter.
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2
Bring just to a boil, lower heat to medium and immediately start adding semolina in a thin stream, whisking constantly.
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3
Keep whisking to make a smooth mixture.
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4
Reduce heat to very low and cook, stirring, about 15 minutes.
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5
Remove from heat.
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6
Stir in half the cheese and the egg yolks.
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7
Use some of the oil to grease a baking sheet.
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8
Spread hot dough on baking sheet to a thickness of 1/2 inch.
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9
Cover with plastic wrap.
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10
Refrigerate until very cold, 4 hours or overnight.
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11
Heat remaining oil in a saucepan, add garlic and onion, cook until soft and add tomatoes.
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12
Simmer gently about 10 minutes.
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13
Season with salt and pepper and set aside.
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14
Preheat oven to 450 degrees.
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15
Use a little remaining butter to grease a shallow baking dish about 9 by 13 inches.
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16
Use a 2- to 3-inch round cookie cutter or a glass to cut disks of chilled dough.
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17
Keep dipping cutter in cold water to prevent sticking.
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18
Lift disks off baking sheet and arrange, slightly overlapping, in baking dish.
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19
Scraps can be kneaded briefly and smoothed out to allow for a few additional disks.
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20
Sprinkle disks in dish with remaining cheese and dot with remaining butter.
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21
Bake about 15 minutes, until lightly browned.
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22
Gently reheat sauce.
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23
Serve gnocchi with some sauce alongside each portion.
