serves 6

Ingredients:

6 cups milk

3 cups semolina

1 tsp. salt

1/4 tsp. pepper

1 tablespoon thinly-chopped chives

1/4 teaspoon nutmeg, if liked - this ingredient included because traditional recipes call for it. I don't use nutmeg.

3 egg yolks

3 tablespoons butter

1/2 cup grated parmesan cheese, and another 1/4 cup for later

Method:

1. In a large pan, bring the milk, salt, pepper, nutmeg and chives to a simmer.

2. Pour the semolina in a thin, steady stream, stirring the while to avoid clumping.

3. Keep the flame low and cook for 15 minutes, stirring always, till the mass is thick enough for a spoon to stand up in.

4. Remove from the heat. Stir in the egg yolks, 3 tablespoons of butter, and 1/2 cup of parmesan.

5. Mix everything energetically.

6. Spread the dough 1 inch thick on a floured cutting board or a counter-top.

7. When it's cool, cut into circles with a biscuit cutter or a the rim of a glass.

8. Butter a baking dish, or put baking paper in it. Put the gnocchi in, overlapping.

9. Melt 3 tablespoons of butter; pour it over the top of the gnocchi. Sprinkle the 1/4 cup of grated parmesan over all.

10. Bake at 400° F - 200ºC for 15 minutes.

Serve as it emerges from the oven, golden and aromatic with herbs and cheese. Or top it with a sauce. Tomato sauce, pesto, and sage and butter dressing are all excellent instead of that last topping of melted butter. But always sprinkle the grated cheese over it.