Gnocchi of semolina

Bring the milk to a boil in a saucepan with a thick bottom and sprinkle with it the semolina and the salt.

Turn the heat down and let the mixture simmer for 10 minutes. Stir frequently. Remove the pan from the heat and allow to cool for 2 minutes.

Meanwhile, split the eggs. The proteins are not used.

Grate the cheese. Stir in the egg yolks and add with the butter and half of the cheese to the semolina mixture.

Season the semolina mixture with pepper and salt.

Spread the semolina mixture on a baking sheet covered with parchment paper with a wet knife to a layer of 1 cm thick.

Allow to cool for 1 hour. The mixture is now strong enough to make rounds.

Preheat the oven to 200 ºC.

Put rounds from the semolina mixture with the cookie cutter or the glass. Place these tiles in the greased oven dish.

Sprinkle with the rest of the cheese and divide the butter into lumps.

Sprinkle with pepper. Bake for about 15 minutes in the oven. Divide the plates.