Gnocchi Alla Romana

Step 1: Preheat the oven to 425 degrees. Butter a jelly roll pan that has 3/4 inches sides.

Step 2: In a 3 to 4 quart sauce pan, heat the milk, salt, and 6 Tbs of the butter nearly to the boiling point over medium heat.

Step 3: Whisking vigorously, add the semolina in a thin stream and cook for about a minute, switching to a wooden spoon as the batter thickens.

Step 4: Remove from the heat and stir 1/2 cup of the grated cheese, then beat in the egg yolks. Working quickly pour the batter into the prepared pan and spread to a thickness off 1/2 inch. Allow to cool and cover with plastic until ready to cook.

Step 5: Using a 3-inch diameter water glass, cut a rows of rounds across the sheet.

Step 6: Arrange in a well buttered baking dish. If there is any butter left, melt it and pour on top of gnocchi. Sprinkle with the remaining 1/2 cup of grated cheese. Place in the oven and cook 15 to 20 minutes, or until the top is light golden brown. Remove and serve immediately.