4 cups whole milk

1½ cups grated Parmesan cheese

1½ cups semolina flour

2 large egg yolks

4 tablespoons butter

½ teaspoon freshly grated nutmeg

Salt, to taste

Black pepper, to taste

½ cup grated Parmesan cheese (for baking)

3 tablespoons melted butter (for baking)

Fresh sage leaves

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Heat milk and butter in a large saucepan until bubbles form around the edges.
Remove from heat and slowly whisk in semolina flour until smooth.
Return to medium heat and cook, stirring constantly, for 5–7 minutes until thick and pulling away from the sides.
Remove from heat and stir in Parmesan cheese, nutmeg, salt, and pepper.
Add egg yolks and mix until fully incorporated and smooth.
Spread mixture evenly onto a buttered, foil-lined baking sheet. Cover and cool completely.
Preheat oven to 400°F.
Cut cooled mixture into discs using a cookie cutter.
Arrange discs slightly overlapping in a buttered baking dish.
Drizzle with melted butter and sprinkle with Parmesan.
Bake until golden and crisp around the edges.
Lightly toast sage in butter and garnish gnocchi before serving.

Allow the mixture to cool fully so it cuts cleanly.

Freshly grated Parmesan provides the best flavor and texture.

Discs can be cut into squares if a cutter isn’t available.

Reheat in the oven to maintain crisp edges.