Ingredients for 6 people:

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• 250 gr Mulino Viglino semolina flour

• 1 l milk

• 100 gr grated parmesan

• 2 egg yolks

• 100 gr butter

• salt

• butter for the pan

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Pour the milk into a saucepan, add a pinch of salt and bring to a boil;

then pour the semolina flour, lower the heat and stir continuously with the wooden spoon so that no lumps form.

Cook for 10 minutes.

The mixture will tend to become very firm and you will have to turn it well so that it does not stick to the pan.

Remove  the saucepan from the heat, add, always stirring vigorously, half the butter and one at a time, the egg yolks.

When everything is well blended, turn the mixture upside down on a wide and flat tray, spread it out with a moistened spatula to make it as uniform as possible until it is one centimeter thick.

Let it rest for two hours, until it is completely cold and firm, then cut it into circles as you like with the help of a glass or with the shape you like best.

Grease the pan and arrange the gnocchi; sprinkle the butter and the remaining Parmesan cheese, place the pan in the oven (200 °) until the surface is slightly golden.