Roman Gnocchi Bake

Gnocchi:

• 1 cup whole milk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon italian seasoning
• 1/2 cup semolina flour
• 1/2 cup Parmigiano Reggiano, plus extra for garnish
• 3 tablespoons unsalted butter
• 1 egg yolk
• Freshly grated nutmeg, to taste

Garlic butter:

• 4 tablespoons unsalted butter, melted
• 4 garlic cloves, minced
• 2 tablespoons fresh parsley, minced

Preparation

1. Prepare a greased piece of parchment paper on a cutting board and a greased pie plate or oval baking dish.
2. In a pot over medium heat, bring the milk up to a slight simmer. Stir in salt and Italian seasoning with a wooden spoon. Carefully stir the milk to start a whirlpool, then drizzle in semolina flour and turn the heat to low.
3. Stirring constantly, mix the semolina until a dough forms. Turn off the heat and add in grated parm, butter, egg yolk and grated nutmeg. Continue to keep stirring until your dough looks smooth and the pan looks clean. Around 3 - 5 minutes.
4. Use a spatula to spat the dough out onto the greased parchment paper, then using the paper, roll the dough into an even 3 inch log. Let cool in the fridge until the log is firm. (15 minutes)
5. Preheat the oven to 350 °F.
6. Cut the log into 1 ½ inch pieces and single each only a ¼ over each other in a baking dish.
7. Brush this with garlic butter and garnish with more parmesan cheese. Bake in the oven for 18 - 20 minutes or until golden.