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Semolina discs baked with butter and Parmigiano in this Roman vegetarian classic. A unique mediterranean comfort food that's family-friendly and different from traditional potato gnocchi.
Preheat oven to 425°F and grease a baking dish with 1 tbsp of butter.
Heat milk in a saucepan over medium heat; when steaming, slowly add semolina flour in a thin stream, whisking constantly to prevent lumps.
Cook the semolina mixture, stirring vigorously, until thickened and beginning to pull away from the pan, about 8 minutes. Remove from heat.
Stir in egg yolks, half the Parmigiano-Reggiano, nutmeg, salt, and pepper; mix until smooth and well combined.
Spread the mixture onto a parchment-lined surface about 0.5-inch thick. Let cool, then cut into 2-inch discs using a round cutter or glass.
Arrange the discs slightly overlapping in the buttered baking dish. Dot the top with remaining butter and sprinkle with the rest of the Parmigiano-Reggiano.
Bake for 20–25 minutes until golden brown and bubbling. Let rest for 5 minutes before serving.
