1. Bring the milk to almost boil in a large saucepan

2. Stir well while slowly trickling in the semolina

3. Continue stirring until the mixture is thick enough to stand a spoon in it

4. Remove the pan from the heat and stir in half the grated cheese, half the butter and the egg yolks

5. Season to taste with salt and pepper

6. Spoon the mixture into a dampen baking sheet while spreading it and flattening it with a wet spatula

7. Leave the mixture for about 15minutes until it is cool and firm

8. With a dampened biscuit cutter, cut circles from the gnocchi mixture

9. Butter a shallow oven-proof dish and cover the base of the dish with the offcuts from between the circles

10. Sprinkle with half the remaining cheese and cover with the circles of gnocchi , overlapping like roof tiles

11. Sprinkle with the last of the cheese and dot with butter

12. Bake in the top of the preheated oven for about 15minutes until the gnocchi are puffed up, well-browned and crisp on top

13. Serve immediately with a green salad

List of ingredients required:

8 oz (225g) semolina
4 oz (115g) Parmesan or strong cheddar cheese, grated
3 oz (75g) butter
2 egg yolks
Salt and freshly ground pepper
1/2 pints (850ml) milk

The oven should be preheated at a temperature of 450F (230C)