Gnocchi Alla Romana

Instructions In a medium saucepan, add milk,salt and butter. Bring to simmer.Little bubbles should form on the side of the pan. Add semolina flour slowly, using a whisk until it is all used up.You will need to switch to a wooden spoon, as it will quickly thicken. Cook for an additional minute or so or until thick.Add half of Parmesan and egg.Stir to combine. Place hot mixture on a plastic wrap lined cookie sheet or pan. Spread the mixture to about 1/2 inch thick.Cover with a plastic wrap let cool and refrigerate till cooled. I just leave it in the fridge until I clean my work space and then take them out and cut them. Using a 1 1/2 in round cutter, cut out gnocchi circles.With the remining scraps, you can knead them a bit roll to 1/2 inch thickness. Cut out circles and continue the process till all dough is used up. At this point you may overlap the gnocchi circles in a buttered casserole dish or place on a parchment lined cookie sheet for individual servings, 4-5 circles in a line. Dot with about 1 TBS butter sprinkle with remaining Parmesan. Sprinkle Swiss cheese also, if you like. Bake at 425 for 15-20 minutes or until golden brown.