Ingredients for 4 people
Heat the milk, salt and pepper in a small saucepan. As soon as it comes to the boil, sprinkle the semolina a handful at a time into the milk, all the while stirring it with a whisk to prevent lumps from forming. Simmer the mixture for 3-4 minutes, now stirring all the time with a wooden spoon instead of the whisk until the paste starts to come away from the sides of the saucepan.
Take the saucepan off the stove, let it cool for a couple of minutes and then add the egg yolks, half of the butter, some grated nutmeg, ¼ of the grated Pecorino. Mix well. Once the dough is properly blended, pour onto a wide, oiled oven tray with low sides.
Lightly brush the surface of the dough with a few drops of oil and then press down to a thickness of 0.5 cm. Leave to cool.
Using a round or oval cake-cutter, or simply a cup and a knife, cut out the gnocchi and place them on an oven tray that has either been buttered or covered with grease-proof paper.
Dust the gnocchi with the remaining Pecorino cheese and a few knobs of butter and bake in a pre-heated oven at 200°C for 5 minutes.
As a variation, the gnocchi can be served with a tomato-based sauce.