Student cookbook: Baked gnocchi

A classic Italian family dish that you can eat on its own with tomato sauce and salad or use as an accompaniment to a roast or a stew. Serves: 4-6 Cooking time: 2 hours 600ml whole milk 150g fine semolina (available in Asian shops and Italian delis) 2 medium eggs or 2 large egg yolks 75g parmesan or grana padano cheese, grated A good slice of butter (about 25g) Salt, pepper and nutmeg if you have some Pour the milk into a heavy saucepan and season with salt, pepper and nutmeg. Bring to the boil then remove the pan from the heat and shake over the semolina gradually, stirring vigorously as you do so. Replace the pan over the heat and stir until the semolina is thick enough to stand a spoon in. Cool for a few minutes then beat in the eggs and three-quarters of the cheese. Spread the semolina into a rectangle about 1cm deep on a damp baking tray and leave until completely cold and firm (chill for an hour if you can). While the semolina is cooling, heat the oven to 200C/gas 6 and butter a baking dish generously. Cut the set semolina into squares and arrange them in the dish, overlapping slightly. Melt the butter and pour over the gnocchi then sprinkle generously with the remaining parmesan. Bake the gnocchi for about 20-25 minutes until the top is nicely browned. Serve with the tomato sauce on p6 or with salad.