Gnocchi alla Romana

• 2 pints plus 6 tablespoons (1 liter) milk
• 1

Pour the milk into a small heavy-bottomed saucepan and add the salt. Scald the milk by carefully heating it over medium-low heat, stirring continuously, until small bubbles form around the edges. Whisk in the semolina and then switch to a wooden spoon and stir vigorously for 5 minutes. Reduce the heat to your stove’s lowest setting and cover. Cook for 1 to 1½ hours, stirring intermittently with