Semolina Gnocchi (Gnocchi di Semolina)

In a large pot, bring the milk to a boil and gradually add the semolina, stirring constantly with a wooden spoon to prevent lumps from forming

Continue stirring energetically until the mixture thickens and forms a ball that can be easily handled

Cook for 10 minutes over medium heat

Remove the pot from the heat and add a good pinch of salt, 2 tablespoons grated Parmesan cheese, 40g butter or margarine, and the egg yolks

Mix well and pour the semolina onto a lightly floured surface or a large tray that has been moistened with water

With a damp knife, smooth out the semolina to an even thickness of about 1cm (0.4in)

Two hours later, when the semolina is cool and firm, cut it into slices, squares, or diamonds

Place a layer of gnocchi in a well-greased baking dish, sprinkle with some grated Parmesan cheese, and repeat this process until all the gnocchi are used up

As you go, make sure to place each layer of gnocchi closer together than the previous one, so that they resemble steps

Remember to sprinkle grated Parmesan cheese over each layer

Finally, drizzle the remaining melted butter or margarine over the top of the last layer and sprinkle with more grated Parmesan cheese

Bake in a hot oven until the gnocchi are lightly golden brown

This recipe serves 6 people.