Roman-Style Baked Gnocchi

Let's Cook

1. Step 1.

   Bring to a boil in a medium saucepan: 2½ cups milk; 1 teaspoon salt

2. Step 2.

   Reduce the heat to medium-low and slowly stream into the milk while stirring: 1 cup semolina flour

3. Step 3.

   Stir until the mixture is very thick, like polenta; this will happen almost immediately. Remove from the heat and stir in: ½ cup finely grated Parmesan (2 ounces); 1 large egg, beaten

4. Step 4.

   Grease a rimmed baking sheet and spread the semolina mixture onto it. Cover with plastic wrap and let set until cool enough to touch. Use your hands to press the mixture into an even layer ½ inch thick. Refrigerate, covered, at least 2 hours or until firm.

5. Step 5.

   Preheat the oven to 400°F. Grease a 9-inch square baking dish. Using a 2-inch round cookie or biscuit cutter or a drinking glass, cut out rounds of the semolina mixture and transfer them to the baking dish, overlapping them slightly. Top with: ½ cup finely grated Parmesan (2 ounces); 2 tablespoons butter, cut into small pieces

6. Step 6.

   Bake until golden brown, about 25 minutes.