Roman Gnocchi

• 4 oz. butter
• salt and pepper
• pinch of nutmeg
• 1 1/4 pt. milk
• 5 oz. fine semolina
• 5 oz. grated Parmesan
• 1 egg

1. Put 3 ounces of butter, some pepper, salt and grated nutmeg in the milk and bring to a boil.
2. Pour in the semolina, whisking all the time, and cook for 3 to 4 minutes. Remove the saucepan from the heat, and, still whisking energetically, incorporate 4 ounces of the Parmesan and the beaten egg.
3. Pour the mixture into a flat, buttered dish or tin in a layer about 1/2-inch deep. To make an even layer, dip the fingers in cold water and pat the semolina flat.
4. When it is cold, cut into rounds with a cutter or a glass 2 1/2-inches in diameter or into squares with a knife.
5. In either case, the utensil needs to be floured after each operation. Arrange the gnocchi, overlapping each other, in a buttered gratin dish. Sprinkle with the rest of the Parmesan and the rest of the butter (melted) and brown in the oven.

butter, salt, nutmeg, milk, fine semolina, parmesan, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882423 (may not work)