Semolina Gnocchi

Prepare a baking sheet pan by lining it with plastic wrap for easy cleanup.

Combine milk and salt in a saucepan over medium-high heat; bring to almost a boil. As soon as the mixture starts to bubble, whisk in semolina until it thickens and reaches a desired consistency, approximately 20 seconds. Lower the heat to medium-low and continue stirring with a wooden spoon until it has reached a thick, almost paste-like state, around 7 to 10 minutes.

Take the saucepan off the heat. Add 1 cup of grated Parmigiano-Reggiano cheese, egg yolks, and cold butter; quickly stir the mixture to prevent the egg yolks from cooking.

Transfer the mixture to the prepared pan and spread it out evenly. Cover with another piece of plastic wrap for refrigeration.

Heat the oven to 425 degrees F (220 degrees C). Grease a round, shallow baking dish.

Use a cookie cutter to cut out semolina dough circles with a 2 3/4-inch diameter. Gather any remaining dough scraps and flatten them using damp hands before cutting out additional circles.

Arrange the gnocchi in a circular, overlapping pattern in the prepared baking dish. Drizzle melted butter over the top and spread it evenly with a brush. Sprinkle with cayenne pepper and cover with remaining Parmigiano-Reggiano cheese.

Bake the gnocchi in the preheated oven until golden brown, approximately 25 minutes.