Serves 4

Prep time 40 minutes


250g semolina

1 litre milk 

100g grated Parmesan cheese

50g butter 

2 egg yolks 

Pinch of nutmeg 

Salt and pepper to taste

40g melted butter 

40g grated Parmesan cheese


Place the milk in a saucepan and heat it together with salt, pepper and nutmeg. When it boils add the semolina and stir for a few minutes, until it has thickened. Turn off the heat and add the butter. Add the egg yolks and the grated cheese and stir.

Transfer the hot mixture to a greased oil pan. Spread it 1cm thick. Let it cool.

With a 4cm circular cookie cutter cut the gnocchi and place them in a well-buttered baking dish taking care that they don’t overlap. Brush the gnocchi with melted butter and grated Parmesan cheese. Bake in a preheated oven at 180°C for 15 minutes and then cook, under the grill at maximum power, for another 5 minutes.