Heat the milk in a saucepan with 5 tbsps of butter and ½ teaspoon salt.

When the milk is hot, pour in the semolina slowly, whisking continuously (use a whisk and not a spoon to prevent clumps); cook for about 15 minutes, or until cooked; as the mixture becomes too thick for a whisk, switch to a wooden spoon.

Remove the mixture from the heat, add salt if needed, and add half the grated cheese and all the egg yolks, combining well.

Pour and spread the semolina mixture onto a tray or counter lined wet parchment.

With the spatula, spread it to a thickness of about ½” to a maximum of 2/3, and allow to cool.

Cut the cold semolina into circles with a round cookie cutter.

Arrange the gnocchi in a buttered baking pan, slightly overlapping, and top with some butter flakes, the remaining grated cheese, a touch of grated nutmeg and a little black pepper.

Bake in a pre-heated 425 F oven for about 20-25 minutes, until the top is golden-brown.

You can dress and bake the trimmings in the same way; I serve the nicely round gnocchi to guests and enjoy the trimmings on my own the next day!