Gnocchi Alla Romana With Mozzarella

Preparation:

Preparation: Boil the milk with a little salt. Pour in the semolina, stirring to prevent lumps from forming, and cook, stirring constantly, for 15 or 20 minutes. Remove from the heat, add the yolks (or even the whole eggs), the nutmeg and the Parmesan. Pour onto a shelf or onto a moistened plate, spread the mixture with the help of a wet spatula in a layer about one finger thick. When it has cooled, cut it into disks using a glass. Arrange the disks in a buttered pan, place a slice of mozzarella and another disk on top of each disk, sprinkle with Parmesan and cook au gratin in the oven.