A MOST EXCELLENT GNOCCHI

      Title: A  MOST  EXCELLENT  GNOCCHI
  Categories: Kaz
       Yield: 4 Servings
  
            Vegetable oil
       3 c  Milk
   1 1/2 ts Salt
       1 pn Nutmeg
       1 pn Pepper
       2 ea Egg yolks -- lightly beaten
       1 c  Parmesan cheese -- grated
       6 tb Butter
       1 c  Semolina flour
  
   Line bottom of 15 x 10 x 1 inch pan with aluminum foil. Generously
   oil the foil.  Heat milk, salt, nutmeg and pepper in heavy 3 quart
   saucepan over medium high heat just to simmering.  Do not boil.
   Reduce heat to medium low begin whisking or stirring mi
   
   Add egg yolks, 3/4 cup of the cheese and 2 tablespoons of the butter
   to semolina mixture; stir until butter is melted and mixture is
   smooth.
   
   Transfer mixture to prepared pan. Pat out with spatula to 3/8 inch
   thick. Refrigerate uncovered until cold, at least 1 hour. Heat oven
   to 425 degrees.
   
   Turn mixture out of pan onto flat surface; peel off foil. Cut gnocchi
   out of mixture with 2 inch round cutter. Arrange gnocchi overlapping
   in 10 inch shallow flameproof baking dish.  Melt remaining 4
   tablespoon butter in small saucepan.  Drizzle melted
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