Serves: 4
Prep Time: 10 minutes
Refrigeration Time: 30 minutes
Cook Time: 20 minutes

In a large pot over medium to high heat, bring milk, salt and butter to a boil. Mix in the semolina flour stirring constantly with a whisk. As the mixture thickens, switch from using a whisk to a wooden spoon. Continue to cook over medium heat, stirring constantly, until mixture is very thick, approximately four minutes. Remove from heat. Add a ½ cup of Parmigiano-Reggiano to the mixture and then the egg yolks. Beat mixture vigorously with the wooden spoon until smooth. Transfer to a greased baking sheet. Press the mixture down and spread with damp hands or a metal spatula frequently moistened, until smooth and ¾ inch thick. Place baking sheet in the refrigerator for 30 minutes until mixture is well set.

Preheat oven to 400°F. Remove baking sheet from refrigerator, and cut out 2-inch round circles from the dough with a water glass or round cookie cutter. Arrange by slightly overlapping the gnocchi in a greased 8 x 10-inch casserole dish, and sprinkle with the remaining ½ cup of Parmigiano-Reggiano. Bake in oven for about 20 minutes until lightly golden.