Gnocchi alla Romana - Baked Semolina Gnocchi

Directions

1. Melt the butter in the milk over a stove and bring to a simmer. Season with salt and gently pour the semolina from a height to avoid lumps and whisk continuously.
2. Take the pot off the stove and add the grated cheese and egg yolk mixing this time with a wooden spoon, because it will slowly thicken.
3. Once all combined, spoon on parchment paper and roll in a cylinder. Let it cool down in the fridge for 15 minutes or longer if at room temperature. When ready, cut at desired thickness and place in a buttered oven dish.
4. Sprinkle more Parmesan on top, some additional melted butter, if you would like, and cook at 200c or gas mark 5 for about 15 minutes and under the grill for an additional 10 minutes for a rustic look or until golden brown. My variation here presented is with mozzarella and ham, but you can use a simple tomato sauce or plain.