Method

Heat milk with 1 teaspoon salt in a medium saucepan over medium heat.  Bring to just under a boil and remove from heat.  Sprinkle the semolina over the milk, stirring as you go (just as you would for polenta - stir, stir, stir). 

Return saucepan to flame, this time a low heat and simmer gently for about 8 minutes, stirring constantly to prevent lumping. 

Remove from heat again and stir in 2 tablespoons butter and 1/4 cup pecorino. When combined, beat in egg.

Spread gnocchi mixture 1/2 inch thick on an oiled baking sheet.  Chill in fridge until the dough is very firm to the touch, about 1 hour.

Preheat oven to 425°F.

Cut out rounds from gnocchi mixture with a glass or 2-inch round cookie cutter and arrange, slightly overlapping, in a well-buttered 13- by 9-inch baking dish. Brush a little butter over this layer.  Make a second layer in a similar fashion and brush with remaining butter and sprinkle with remaining cheese.

Bake on middle shelf of oven until gnocchi turn a deep gold, 10 to 15 minutes.   You can finish under a broiler to brown for 2 minutes, but this step is optional.

Serve with cheese passed on side.

Contributor: pat ciesla

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