Gnocchi alla Romana

Preparation:

Preparation: Mix the corn starch with the semolina on a plate. Put the salted and peppered milk in a saucepan and, when it begins to boil, slowly pour in the already mixed starch and semolina. Leave to cook for about ten minutes, stirring with a wooden spoon. Remove from the heat and add the egg yolks one at a time. Pour the mixture while it is still hot on a surface greased with oil, forming a layer of about one centimetre. When the mixture has cooled, cut many disks out of it using a glass with the rim sprinkled with flour. Arrange the disks, overlapping them in a pan in which you have previously melted a piece of butter. Cover everything with plenty of butter and Parmesan and cook for 15 minutes in a preheated oven at 180 degrees.