| 1 | These are sometimes thought to be a roman specialty, but in fact they are eaten all over italy. |
| 2 | Heat milk with a pinch of salt, and when it boils gradually add semolina, stirring the whole time with a wooden spoon to avoid lumps. |
| 3 | Continue to cook, stirring, for 20 minutes. |
| 4 | Remove from heat and add 2 tablespoons butter in small pieces. |
| 5 | Then gradually stir in 2 tablespoons parmesan cheese, the egg yolk, one at a time, a pinch of pepper and nutmeg. |
| 6 | Oil 1 or 2 large dishes or clean marble kitchen slab and pour semolina mixture on. |
| 7 | Spread out to ?inch thickness using a cold wet spatula and allow to cool. |
| 8 | Preheat oven to 350 °F (175 degree c). |
| 9 | Melt remaining 6 tablespoons butter; use some of butteráto grease the casserole you want to cook and serve gnocchi in. cut out squares ot circles of semolina dough and place in greased dish. |
| 10 | Drizzle with butter and sprinkle with parmesan, add a second layer of gnocchi, and so on. |
| 11 | Sprinkle breadcrumbs over gnocchi and bake for about 20 minutes or until golden brown. |
