Step 1

Begin by pouring the milk into a saucepan, adding half the butter (cut into pieces), a pinch of grated nutmeg, and salt.

Step 2

Bring the milk mixture to a simmer. Once the butter has melted, gradually add the semolina while whisking to prevent lumps from forming. Note: Once you add the semolina the mixture will thicken quickly.

Step 3

As the mixture thickens, lower the heat and switch to a wooden spoon and stir vigorously to prevent lumps forming.

Step 4

Keep cooking the semolina until the mixture becomes quite stiff and elastic and begins to pull cleanly away from the sides of the pan (stirring all the time, of course)

Step 5

Remove the pan from the heat and mix in the egg yolk. Once well combined mix in the Parmigiano Reggiano cheese.

Step 6

Spread the hot dough out in an even 1 cm thick layer on a buttered or oiled baking sheet or large rectangular Pyrex dish. Tip: Wetting your hands or a spatula can make this easier.

Step 7

Allow the dough to cool at room temperature or in the refrigerator for about 30 to 40 minutes.

Step 8

Use a round 5-6cm cutter (or a glass or cookie cutter) to cut out circles of the semolina dough. Tip: Slightly wet the tool with some water to prevent the dough from sticking.

Step 9

Arrange the dough circles in slightly overlapping lines in a buttered or oiled baking or gratin dish.

Step 10

Melt the remaining butter in a saucepan. Let it cool slightly, then pour it over the dough circles. Then sprinkle over a generous amount of the grated Pecorino Romano cheese (or more Parmigiano Reggiano).

Step 11

Bake in a preheated oven at 390°F (200°C) or under the grill until the gnocchi are nicely browned.

Step 12

Let the gnocchi rest for a few minutes, then serve in the baking dish.