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1
Put the milk, 4 tablespoons butter, and salt in the saucepan.
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2
Set over medium heat, stir occasionally until the milk is hot and the butter melted, then gradually pour in the semolina, whisking steadily.
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3
Cook the cereal slowly, over medium-low heat, for 1/2 hour or more, as the cereal thickens.
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4
Whisk frequently, scraping the bottom and sides of the pan too.
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5
Use a wooden spoon when the mixture stiffens, and cook until it is difficult to stir at all.
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6
If you want to cook it faster, raise the heat and stir constantly until done.
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7
Scrape and pour the hot semolina in the middle of the baking sheetit doesnt need to be greased or lined.
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8
Spread the cereal with a metal or rubber spatula to fill the pan in an even layer.
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9
Heres a tip: dip the spatula blade in water to keep it from sticking to the grain.
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10
Let the sheet of semolina cool to room temperature and solidify.
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11
(If you want to bake it the next day, wrap and refrigerate the sheet.)
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12
Set a rack in the middle of the oven, and heat it to 400 .
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13
Butter the insides of the baking dish, using about 2 of the 8 tablespoons of butter; melt the remainder, to drizzle on the gnocchi.
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14
With a large ruler and a sharp knife, cut 2-inch rows, lengthwise and crosswise, in the sheet of firm semolina, dividing it into small squares.
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15
Lift out one squareit should come up easily with a spatulaand lay it down, oriented to appear diamond-shaped, in a corner of the baking dish.
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16
Lay a whole row of semolina diamonds, evenly overlapping each other, the length of the dish.
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17
Arrange another row right alongside the first, and so on, until the baking dish is completely filled with diamond shapes and the baking sheet is empty.
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18
Drizzle the melted butter all over the rows of gnocchi di semolino.
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19
Toss the grated and shredded cheeses together, and sprinkle evenly over the dish.
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20
Bake the gnocchi for 30 minutes, or until the butter is bubbling in the pan and the top is a beautiful golden brown.
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21
Let the dish sit for about 5 minutes; cut in squares and serve hot.
