4 cups (1 litre) milk

2 cups (500 ml) water

2 cups (500 ml) durum wheat semolina (see note)

1/2 cup (125 ml) butter

1 cup (250 ml) grated Parmesan cheese

3 egg yolks

2 tablespoons (30 ml) breadcrumbs

Salt and pepper

Preheat the oven to 180 °C (350 °F). Butter a 33 x 23-cm (13 x 9-inch) baking dish.

In a saucepan, bring the milk, water and a pinch of salt to a boil.

As soon as the water and milk begin to boil, sprinkle in the semolina, stirring constantly with a wooden spoon. Cook for 15 minutes over low heat, stirring constantly.

Add a little milk if necessary. Remove the saucepan from the heat. Add half the butter, half the Parmesan cheese and the egg yolks. Blend well.

Spread the mixture in the baking dish. Sprinkle with remaining cheese and breadcrumbs. Scatter the remaining butter cubes. Season with salt and pepper. Bake for about 30 minutes. Cool, then cut into squares or circles. The gnocchi can be served plain, hot or cold, or with tomato sauce. They are excellent with meat dishes like the Parmigiana Veal Cutlets or the Veal Chops with Parmesan.

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