Roman-Style Semolina Gnocchi

• 5 cups milk
• 4 tablespoons butter
• 1 teaspoon salt
• 1 1/2 cups coarse semolina flour
• 8 tablespoons butter
• 1 1/2 cups freshly grated Grana Padano or Parmigiano-Reggiano
• 1 cup shredded Taleggio
• A heavy-bottomed 4- or 5-quart saucepan or deep saute pan, about 10-inch diameter
• A stiff wire whisk
• A large, rimmed baking sheet, such as a jelly-roll pan (10 by 15 inches) or a halfsheet pan (12 by 18 inches)
• A large baking dish or shallow casserole, such as a 4-quart Pyrex rectangular pan (10 by 15 inches)
• A large ruler

1. Put the milk, 4 tablespoons butter, and salt in the saucepan.
2. Set over medium heat, stir occasionally until the milk is hot and the butter melted, then gradually pour in the semolina, whisking steadily.
3. Cook the cereal slowly, over medium-low heat, for 1/2 hour or more, as the cereal thickens.
4. Whisk frequently, scraping the bottom and sides of the pan too.
5. Use a wooden spoon when the mixture stiffens, and cook until it is difficult to stir at all.
6. If you want to cook it faster, raise the heat and stir constantly until done.
7. Scrape and pour the hot semolina in the middle of the baking sheetit doesnt need to be greased or lined.
8. Spread the cereal with a metal or rubber spatula to fill the pan in an even layer.
9. Heres a tip: dip the spatula blade in water to keep it from sticking to the grain.
10. Let the sheet of semolina cool to room temperature and solidify.
11. (If you want to bake it the next day, wrap and refrigerate the sheet.)
12. Set a rack in the middle of the oven, and heat it to 400 .
13. Butter the insides of the baking dish, using about 2 of the 8 tablespoons of butter; melt the remainder, to drizzle on the gnocchi.
14. With a large ruler and a sharp knife, cut 2-inch rows, lengthwise and crosswise, in the sheet of firm semolina, dividing it into small squares.
15. Lift out one squareit should come up easily with a spatulaand lay it down, oriented to appear diamond-shaped, in a corner of the baking dish.
16. Lay a whole row of semolina diamonds, evenly overlapping each other, the length of the dish.
17. Arrange another row right alongside the first, and so on, until the baking dish is completely filled with diamond shapes and the baking sheet is empty.
18. Drizzle the melted butter all over the rows of gnocchi di semolino.
19. Toss the grated and shredded cheeses together, and sprinkle evenly over the dish.
20. Bake the gnocchi for 30 minutes, or until the butter is bubbling in the pan and the top is a beautiful golden brown.
21. Let the dish sit for about 5 minutes; cut in squares and serve hot.

milk, butter, salt, coarse semolina flour, butter, saucepan, whisk, a large, baking dish, ruler

Taken from www.epicurious.com/recipes/food/views/roman-style-semolina-gnocchi-384329 (may not work)