Gnocchi alla Romana

It's Saturday, everyone got up late. Deme took the kids out for a quick breakfast, fashioned them both with cameras and whisked them off to the Automobile Museum. I on the other had got to stay home and relax a bit, caught up on laundry, scrubbed the back balcony and was left in charge of lunch. Here was our main course:

Gnocchi alla Romana

1 stick of butter, 8 TBS. plus a bit more for buttering the pan
3 C. whole milk
1 t. salt
1 C. semolina flour
1 C. grated Parmigiano cheese
3 eggs

1. Oven 425 F
2. Butter a sheet pan, (non-stick works best) and a baking dish.
3. Heat milk, salt and 8 T butter in saucepan, after it begins to simmer, add the semolina in a slow stream and cook for 1-2 minutes. Batter will thicken, start with a whisk and switch to a wooden spoon.
4. Remove from heat and stir in cheese and eggs.
5. Pour the entire batter onto sheet pan and spread with a buttered spatula to a thickness of ½ inch, let cool.
6. With a pastry or cookie cutter, cut rounds out of the cooled batter and arrange the rounds, overlapping a bit, into the baking dish. Brush the rounds with remaining butter and sprinkle the rest of the cheese on top.
7. Bake for 10-15 minutes or until the top is a golden brown. Serve with any sauce you like. I prefer red sauce or béchamel.