Method:

Prepare the Semolina Mixture:

In a medium saucepan, bring the milk to a boil. Gradually whisk in the semolina flour, stirring constantly to avoid lumps. Continue to cook on medium heat, whisking, until the mixture thickens to the consistency of a thick porridge (about 5-7 minutes).

Add the Butter, Cheese, and Egg Yolks:

Once the semolina mixture has thickened, remove it from the heat. Stir in the butter, egg yolks, and grated Parmigiano cheese. Season with salt and pepper. The mixture should now be smooth and thick.

Cool and Shape:

Spread the semolina mixture onto a lined baking sheet. Use a spatula or spoon to press it down into an even layer. Let it cool for 10-15 minutes.

Cut the Gnocchi:

Once the semolina mixture has cooled enough to handle, use a round cutter or cookie cutter to cut out individual gnocchi. Arrange them in a buttered baking dish, slightly overlapping.

Bake:

Preheat your oven to 375°F (190°C). In a small saucepan, melt additional butter with a few sage leaves. Drizzle the sage butter over the gnocchi and sprinkle more Parmigiano on top. Bake for about 15 minutes, or until the gnocchi form a golden, crispy crust.

Tips and Variations:

Vegan Version: Use plant-based butter and non-dairy milk, such as oat or almond milk. Skip the egg yolks and use cornstarch to help bind the mixture.

Herb Variations: While sage is traditional, you can also use thyme or rosemary for a different flavor profile.

Make-Ahead: You can make these gnocchi in advance. Simply assemble them, cover, and refrigerate for up to 3 days before baking. You can also freeze them.