1 qt. milk
1 tsp. salt
1 1/2 c. semolina
2 egg yolks
8 tbsp. unsalted butter, at room temperature
2 c. freshly grated Parmesan cheese
Extra Parmesan cheese (for serving)

In a heavy, non-aluminum saucepan heat the milk and salt over medium heat until the milk begins to simmer.

Lower the heat, and drizzle in some of the semolina while vigorously stirring the milk, in one direction only, with a whisk. The semolina will begin to thicken almost immediately. Watch so that it doesn't burn on the bottom. Adjust the heat and continue drizzling semolina so that the mixture maintains a simmer, stir constantly for 5 minutes.

Then simmer for 5 minutes longer, stirring occasionally or until the mass is very thick and smooth. Remove it from the heat and let it sit for 10 minutes.

Add the egg yolks, 2 tablespoons of the butter, and 1 cup of the Parmesan, stirring after each addition.

Rinse a jellyroll pan with cold water, tapping out the excess. Transfer the semolina mixture to the jellyroll pan, spreading it out to a 1/2-inch layer. Cover with plastic wrap and refrigerate the mixture for several hours or until it is chilled.

Set the oven at 400 degrees. Use 3 tablespoons of the remaining butter to grease a 12-inch, shallow baking dish.

With a 2 1/2-inch cutter, stamp out rounds of semolina and set them so that they overlap in the dish. (Save the trimmings for another meal.)

Dot the rounds with the remaining 3 tablespoons of butter, sprinkle with the remaining 1 cup of Parmesan, and transfer them to the top rack of the oven.

Bake the gnocchi for 20 minutes or until they are golden brown and very hot throughout. Serve at once with more Parmesan, passed separately, or with sauteed wild mushrooms. Serves 4.