ROMAN-STYLE GNOCCHI

I simply love gnocchi di semolino: they are the quintessence of confort food, the food I'd dream to plunge my fork in when I'm feeling cosy, on a freezing, rainy evening. It's something I'd definitely cook for my children on a feast day
Here's the super-easy recipe.

for 4-6 people

750 ml of milk
200 ml of semolina
3 egg yolks
120 g of butter
5 tablespoons of parmesan cheese
salt

Heat the milk in a non-stick saucepan and, when it starts to boil, add salt and sprinkle in the semolina, stirring constantly with a wooden spoon until the semolina is very stiff and hard to stir. Take the pan off the heat and add 80 g of butter, 3 yolks and 3 tablespoons of parmesan cheese. Mix well until the mixture becomes smooth and not sticky.
Now, this is how I cut the semolina rounds.
Place a sheet of baking paper on the table and on top of that lay your semolina mixture. Leave it there until it's cold. Switch on the oven at 200 degrees and grease a nice baking dish with a little butter.
When the semolina's cold you can start rolling it with the rolling pin to the thickness of 1 cm. Now cut the rounds with a glass or with a biscuits cutter.
Start to fill the baking dish with the scraps, and between a layer and the other sprinkle some parmesan cheese and few butter flakes. Last of all arrange the rounds of semolina overlapping them partially. Dust with more parmesan cheese, add the chunks of the remaining butter and cook in the oven for about 20 minutes.
People sitting at your table today will adore you!