Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Vegetable oil
3 c Milk
1 1/2 ts Salt
1 pn Nutmeg
1 pn Pepper
2 ea Egg yolks -- lightly beaten
1 c Parmesan cheese -- grated
6 tb Butter
1 c Semolina flour

Line bottom of 15 x 10 x 1 inch pan with aluminum foil. Generously
oil the foil. Heat milk, salt, nutmeg and pepper in heavy 3 quart
saucepan over medium high heat just to simmering. Do not boil.
Reduce heat to medium low begin whisking or stirring mi

Add egg yolks, 3/4 cup of the cheese and 2 tablespoons of the butter
to semolina mixture; stir until butter is melted and mixture is
smooth.

Transfer mixture to prepared pan. Pat out with spatula to 3/8 inch
thick. Refrigerate uncovered until cold, at least 1 hour. Heat oven
to 425 degrees.

Turn mixture out of pan onto flat surface; peel off foil. Cut gnocchi
out of mixture with 2 inch round cutter. Arrange gnocchi overlapping
in 10 inch shallow flameproof baking dish. Melt remaining 4
tablespoon butter in small saucepan. Drizzle melted

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