Gnocchi alla Romana

• ¾ lb. semolina.
• 3 ozs. butter.
• 5 ozs.

Cook the semolina in water and milk for 40 minutes. Spread it on a wet marble slab stretching it well with a wet wooden spoon until it is about ⅔ inch thick. When it is quite cold divide it into small rounds. Grease a baking tin and put the gnocchi on it, spreading them with butter and grated cheese. C