Semolina gnocchi are the easiest gnocchi to make, and are served here baked with cheese. Make the mixture at least 2 hours in advance, so it cools before you cut it. Boil 600ml (1pint) milk with 125g (4oz) semolina and grated nutmeg, salt and black pepper, stirring. Simmer gently, still stirring, until the mixture is very thick. Remove from the heat and stir in 75g (3oz) grated Parmesan, 25g (1oz) butter and 1egg plus 1egg yolk whisked lightly together. Return to a low heat and stir for 1 minute.
Using a palette knife spread the hot semolina mixture about 1cm (½in) thick over a cool work surface or in a buttered large shallow dish and leave until solid and cold. Take care not to burn your fingers on the hot mixture while you are spreading it.
Cut the cooled semolina mixture into 5cm (2in) rounds with a pastry cutter, then arrange in an overlapping pattern in a buttered shallow flameproof serving dish. Dot the tops with butter. Place any misshapen ones on the base underneath.
Bake towards the top of a preheated oven, 220°C, 425°F, Gas Mark 7 for 15 minutes or grill until the gnocchi are golden brown at the edges. Sprinkle with finely grated fresh Parmesan cheese and serve at once, straight from the dish.