Active Time

　　30 minutes

　　Total Time

　　2 hours

　　

Ingredients

Makes 6 first-course servings

　　3 cups whole milk

　　3/4 cup semolina (sometimes labeled "semolina flour"; resembles fine yellow cornmeal)

　　1 teaspoon salt

　　1/4 cup plus 2 tablespoons unsalted butter, melted

　　3 oz finely grated Parmigiano-Reggiano (1 1/2 cups)

　　1 large egg

　　

Step 1

Whisk together milk, semolina, and 1 teaspoon salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking. Simmer, stirring constantly with a wooden spoon, until very stiff, 5 to 8 minutes. Remove from heat and stir in 2 tablespoons butter and 3/4 cup Parmigiano-Reggiano. Beat in egg.

　　

Step 2

Spread gnocchi mixture 1/2 inch thick on an oiled baking sheet and chill, uncovered, until very firm, about 1 hour.

　　

Step 3

Preheat oven to 425°F.

　　

Step 4

Cut out rounds from gnocchi mixture with a 2-inch round cookie cutter (push scraps into remaining mixture as you go) and arrange, slightly overlapping, in a well-buttered 13- by 9-inch baking dish. Make a small second layer in center of dish with any remaining rounds. Brush gnocchi with remaining 1/4 cup melted butter and sprinkle with remaining 3/4 cup Parmigiano-Reggiano.

　　

Step 5

Bake in middle of oven until gnocchi are beginning to brown, 15 to 20 minutes. Let stand 5 minutes before serving.