Step 1

Brush a 26cm x 32cm (10 ¼ inch x 12 ½ inch) sheet pan or Swiss roll pan with olive oil. – see Note 4Prepare a large ceramic or enamelled cast-iron casserole dish or two smaller dishes in which to bake the gnocchi. – see Note 5Preheat your oven to 200 Degrees C (400 F).

Step 2

In a medium saucepan, over medium-low heat, bring milk, salt and nutmeg to a boil.

Step 3

Reduce the heat and very gradually add the semolina in a thin, steady stream. Whisk constantly to avoid the semolina forming lumps. - see Note 6As the mixture becomes too thick to use the whisk, switch to a wooden spoon.

Step 4

Continue cooking, uncovered, stirring frequently, for about 10 minutes until the mixture becomes very thick and begins to pull away from the sides of the pan. Remove from the heat.

Step 5

Meanwhile, combine the beaten egg and 1 cup (85 gm) of the Parmesan cheese.Add to the semolina mixture and stir well.

Step 6

Spread the mixture onto the prepared Swiss roll pan or baking tray. Use a wet spatula or dampened fingertips to smooth the dough until it is 5mm (1/4”) thick. Refrigerate about 30-60 minutes, or until the semolina is firm.

Step 7

Cut circles using a 5cm (2”) cookie cutter. See Note 7.Arrange the dough in your baking dish (oil side down), overlapping, in oven-proof dish/dishes.

Step 8

If cutting in circles, you will have some leftover dough. Push it together with your fingertips as best you can and continue cutting circles. Do this until all the dough is finished.

Step 9

Pour the melted butter over the dough circles.Sprinkle with the remaining Parmesan cheese.

Step 10

Bake in the preheated oven for 15-20 minutes or until the top is crisp and golden.