Vegetable oil
3 c. (750 mL) milk
1 1/2 tsp. (7 mL) salt
Lg. pinch ground nutmeg
Lg. pinch pepper
1 c. (250 mL) plus 2 tbsp. (30 mL) semolina
2 lg. egg yolks, lightly beaten
1 c. (250 mL) freshly grated Parmesan cheese (about 3 oz. or 85 g)
6 tbsp. (90 mL) butter

1. Line bottom of 15 1/2 x 10 1/2 x 1 inch (39 x 26.5 x 2.5 cm) baking pan with aluminum foil. Generously oil the foil.

2. Heat milk, salt, nutmeg and pepper in heavy 3 quart (3 L) saucepan over medium-high heat just to simmering. Do not boil; reduce heat to medium-low. Begin whisking or stirring milk briskly and add semolina in thin steady stream, taking care not to let lumps form. Cook, stirring frequently, until thick enough for spoon to stand upright and unsupported in center of mixture, 5 to 10 minutes. Reduce heat to low; continue cooking, stirring constantly, until very thick, about 5 minutes longer. Remove from heat.

3. Add egg yolks, 3/4 cup (180 mL) of the cheese and 2 tablespoons (30 mL) of the butter to semolina mixture; stir until butter is melted and mixture is smooth.

4. Transfer mixture to prepared pan. Pat out with spatula to 3/8 inch (1 cm) thickness. Refrigerate uncovered until cold, at least 1 hour.

5. Heat oven to 425 degrees F (220 degrees C). Turn mixture out of pan onto flat surface; peel off foil. Cut gnocchi out of mixture with 2 inch (5 cm) round cutter. Arrange gnocchi overlapping in 10 inch (25 cm) shallow flameproof baking dish. Melt remaining 4 tablespoons (60 mL) butter in small saucepan. Drizzle melted butter over gnocchi; sprinkle with remaining 1/4 cup (60 mL) cheese. Bake until tops of gnocchi are crisp and golden, 20 to 25 minutes. Place under broiler about 4 inches (10 cm) from heat, until light brown, 1 to 2 minutes. Serve at once. Makes 4 to 6 servings.