Gnocchi with Semolina

• ½ pint milk
• ½ pint water
• 1 onion

Infuse the milk and water with the sliced onion, bayleaf and salt, simmering very gently for five minutes. Strain and return to the pan. Bring back to the boil and add the semolina, beating with a wooden spoon until smooth. Cook for ten minutes over a moderate heat, stirring often to prevent lumps. Remove from the heat and add 2 oz grated Parmesan, the butter and freshly ground black pepper. Be