Step 1

Using a medium-sized saucepan, combine milk, salt, and nutmeg.

Step 2

Place saucepan in medium-high heat and bring to a boil.

Step 3

When you see that the milk is close to boiling (bubbles are forming on the side of the pan), slowly add the semolina flour while whisking.

Step 4

Adjust heat to medium-low and continue whisking until the semolina starts pulling from the sides.  It's easier to use a rubber spatula or wooden spoon instead of a whisk at this stage. (NOTE: This should take you about 10 minutes.)

Step 5

Take the saucepan out of the heat.

Step 6

Using a small bowl, combine and mix the yolk, half of the melted butter, and half of the grated Parmigiano.

Step 7

Add this yolk mixture into the semolina and mix thoroughly.

Step 8

Line your small oven tray with plastic and spread the mixture evenly on it.  Use an angled spatula to even out the top. It should be about 1 to 1.5 cm thick.

Step 9

Place the tray in the refrigerator for about 60 to 90 minutes.  Depending on how cold your refrigerator is, the dough should already be quite solid by this time.

Step 10

Preheat your oven to 225°C (425°F) and lightly grease the skillet with butter.

Step 11

Take the tray out of the refrigerator and lift the mixture out, using the plastic under.

Step 12

Place on an even surface and start cutting portions (gnocchi) by using a cookie cutter.

Step 13

Arrange the gnocchi on the skillet, slightly overlapping and forming a circle.

Step 14

Drizzle the arranged semolina gnocchi with the remaining melted butter, and top with the remaining grated Parmigiano.

Step 15

Place the skillet in the middle of the oven for 20 to 25 minutes, or when the top has turned golden.

Step 16

Serve your freshly baked gnocchi alla Romana --- sprinkle more grated cheese, if desired.