Baked semolina gnocchi rounds layered with butter and Parmesan.

Ingredients

• 4 cups whole milk
• 1 1/4 tsp salt
• 1 cup semolina flour
• 3 large eggs
• 3/4 oz finely grated Parmigiano-Reggiano (7 tablespoons)
• 4 1/2 tbsp unsalted butter, softened

Steps

1. Bring milk with salt to a simmer in a 2- to 3-quart heavy saucepan over moderately low heat.
2. Add semolina in a slow stream, whisking, then simmer, stirring constantly with a wooden spoon, 12 minutes. Mixture will be very stiff.
3. Remove from heat and stir in eggs 1 at a time, then stir in 6 tablespoons cheese and 3 tablespoons butter.
4. Spread gnocchi mixture into a 1/2-inch-thick slab on an oiled baking sheet using a lightly oiled rubber spatula.
5. Chill, uncovered, until cool to the touch, about 10 minutes.
6. Cut out rounds from gnocchi mixture with 2 inch cookie cutter dipped in cool water, incorporating scraps as you work.
7. Gently transfer rounds to buttered baking dish, slightly overlapping. They will be very soft.
8. Chill gnocchi, uncovered, 1 hour.
9. Put oven racks in upper and lower thirds of oven and preheat oven to 450 degrees.
10. Melt remaining 1 1/2 tablespoons butter and brush over gnocchi, then sprinkle with remaining tablespoon cheese.
11. Bake in upper third of oven 10 minutes, then switch dish to lower third of oven and continue to bake until gnocchi are slightly puffed and lightly browned, about 10 minutes more.
12. Let stand 5 minutes before serving.

Notes

• Unbaked gnocchi can be chilled up to 1 day, covered after 1 hour.