Roman-style gnocchi

Heat milk with salt in a saucepan over medium-high until bubbles just break the surface.

Whisk in the semolina in a steady stream; it thickens very fast.

Switch to a wooden spoon, lower to medium-low and cook stirring 7 to 10 minutes.

Off the heat, stir in cubed cold butter, plenty of grated Parmesan and two egg yolks vigorously so the yolks do not scramble; switch back to a whisk if it looks separated.

Spread in a quarter sheet pan lined with plastic wrap, cover with more plastic and press smooth; chill about half an hour until firm.

Brush a gratin dish with butter.

Cut rounds with a biscuit cutter and overlap them in the dish; press the trimmings together with damp hands, flatten between plastic and cut a few more.

Drizzle and brush with plenty of melted butter, dust with cayenne and top with grated Parmigiano-Reggiano.

Bake in the center of a 425 degree oven about 25 minutes until browned and crisp at the edges.