Semolina Gnocchi (Roman Style)

In a 3- to 4-quart saucepan, combine milk, nutmeg, salt and 4 Tbs. butter. Bring just to a boil, lower heat to medium, and immediately start adding semolina in a thin stream, whisking constantly. Keep whisking to make a smooth mixture. Reduce heat to very low and cook, stirring, about 15 minutes. Remove from heat. Stir in cheese and the egg yolks, one at a time.

Spread the cooked mixture ½-inch thick on a flat surface and let cool. When completely cooled, cut into appropriate shapes. Use a 2- to 3-inch round cookie cutter or a glass to cut disks of chilled dough. Keep dipping cutter in cold water to prevent sticking. Lift disks off baking sheet and arrange, slightly overlapping, in baking dish. Scraps can be kneaded briefly and smoothed out to allow for a few additional disks. If time allows, cool for 2 or more hours.

Preheat oven to 425 degrees. Use a little remaining butter to grease a shallow 9x13 baking dish. Sprinkle disks in dish with remaining cheese and dot with remaining butter or olive oil. Bake about 15 minutes, until lightly browned.

Gently heat tomato sauce. Serve gnocchi with some sauce alongside each portion.