Gnocchi alla romana

Heat the milk with ½ tsp salt and 20g butter in a non-stick pan. When it boils, sprinkle in the semolina, whisking to prevent lumps from forming. Bring the mixture to the boil. Lower heat and simmer for 15-20 minutes, stirring occasionally. The mixture will be very thick.

Remove from heat and beat in the remaining 20g butter, and then the egg yolks, one at a time. Stir in the parmesan and season with salt.

Sprinkle a little cold water onto a work surface. Spread the mixture onto it, in an even layer about 1cm thick. Cool for at least 2 hours.

Heat the oven to 220c/fan 200c/gas 7.

Butter a shallow baking dish. Cut the semolina into 6cm rounds. Put the trimmings in the bottom of the dish. Pour over a little melted butter and sprinkle with parmesan. Cover with a layer of cut-out circles, overlapping them slightly. Sprinkle with nutmeg and parmesan, and drizzle with more butter. Continue layering until all the ingredients have been used.

Bake for about 20 minutes, or until the top is browned. Remove from the oven and allow to stand for 5 minutes before serving.