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Ingredients: 3 Cup(s) Milk 1 1/2 Teaspoon(s) Salt 1 Pinch(s) Nutmeg 1 Pinch(s) Pepper 2 Egg yolks -- lightly beaten 1 Cup(s) Parmesan cheese -- grated 6 Tablespoon(s) Butter 1 Cup(s) Semolina flour Directions: Line bottom of 15 x 10 x 1 inch pan with aluminum foil. Generously oil the foil. Heat milk, salt, nutmeg and pepper in heavy 3 quart saucepan over medium high heat just to simmering. Do not boil. Reduce heat to medium low begin whisking or stirring mi Add egg yolks, 3/4 cup of the cheese and 2 tablespoons of the butter to semolina mixture; stir until butter is melted and mixture is smooth. Transfer mixture to prepared pan. Pat out with spatula to 3/8 inch thick. Refrigerate uncovered until cold, at least 1 hour. Heat oven to 425 degrees. Turn mixture out of pan onto flat surface; peel off foil. Cut gnocchi out of mixture with 2 inch round cutter. Arrange gnocchi overlapping in 10 inch shallow flameproof baking dish. Melt remaining 4 tablespoon butter in small saucepan. Drizzle melted
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