Gratin Semolina Gnocchi

Preparation:

Preparation: Bring the milk to the boil with a pinch of salt, pour in the semolina and cook for 15 minutes, stirring constantly. Remove from the heat and add the egg yolks, 35 g of butter, a little grated nutmeg, pepper and 25 g of Parmesan. With the rolling pin, roll out the dough to 1 cm. thick, let it cool then cut it into 5 cm discs. in diameter thus forming the gnocchi. Cut the courgettes and aubergines into cubes and brown them over high heat with 2 tablespoons of oil; salt and pepper. Arrange the scraps of dough in a buttered pan, the gnocchi slightly overlapping and season with the vegetables, the stracchino, the rest of the Parmesan and the butter cut into pieces. Bake at 200 degrees for 15 minutes then turn on the grill and let the gnocchi brown for 5 minutes.