To serve 4 to 6

3 cups milk

1-1/2 teaspoons salt

Pinch of ground nutmeg

Freshly ground black pepper

¾ cup semolina or farina

2 eggs

1 cup freshly grated imported Parmesan cheese

4 tablespoons butter, melted

 TO PREPARE

Butter a large baking sheet and set it aside, In a heavy 2 to 3 quart saucepan, bring the milk, salt, nutmeg and a few grindings of pepper to a boil over moderate heat. Add the semolina or farina gradually, so the milk never stops boiling, stirring it constantly with a wooden spoon. Continue cooking and stirring until the semolina or farina is so thick that the spoon will stand up unsupported in the middle of the pan.  Remove the pan from the heat.

            Beat the eggs lightly with a fork, add ¾ cup of freshly grated Parmesan cheese and stir the mixture into the semolina.  When the ingredients are well blended, spoon the mixture onto the buttered baking sheet. Using a meat spatula or knife, which should be dipped in hot water from time to time to make the semolina easier to handle, smooth and spread the semolina into a sheet about ¼ inch thick. Refrigerate for at least one hour, or until the semolina is firm.

            Preheat the oven to 400° and butter a 8 or 9 inch shallow baking-and-serving dish. With a 1-1/2 inch biscuit cutter, cut the semolina into small circles.  (Or use a sharp knife to cut it into triangles.)  Transfer them to the baking dish, dribble in the melted butter, and sprinkle the top with the remaining ¼ cup of cheese.  Bake the Gnocchi on the middle shelf of the oven for 15 minutes, or until they are crisp and golden; if you want them browned, put them under a hot broiler for 30 seconds.  Serve the Gnocchi at once, while they are hot.

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