Roman semolina gnocchi (Gnocchi alla romana)

1. In a saucepan, bring the milk to the boil with a third of the butter, the salt and nutmeg, then lower the heat and pour in the semolina in a thin stream, stirring constantly.

2. Keep stirring and cook for 8-10 minutes until very thick and it comes away from the sides of the pan.

3. Take off the heat, stir in the egg yolks and half the parmesan, then spread the mixture 1-1.5 cm thick on a moistened tray or baking paper and leave to cool completely (at least 30 minutes).

4. Cut out discs from the cooled mixture with a 5 cm cutter or the rim of a glass.

5. Arrange the discs overlapping like scales in a buttered ovenproof dish, drizzle with the remaining melted butter, sprinkle with the rest of the parmesan and bake in an oven preheated to 200 °C for 20-25 minutes until golden with crisp edges.

6. Rest for a few minutes before serving.

Tip: Don't throw away the trimmings: put them on the bottom of the dish and lay the discs on top - nothing goes to waste.