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Heat a litre of milk together with 25 grams of butter, a good pinch of nutmeg and a teaspoon of salt. We will use the rest of the butter at a later time.
Once the milk has been heated, add the semolina flour to the pot. Use a whisk to make a smooth concoction, checking frequently to prevent it from burning. You will notice that the semolina milk mixture will thicken after a few minutes.
Use a wooden spoon instead of a whisk to stir the parmesan cheese through the semolina mixture. Turn off the heat once it has thickened and stir in two egg yolks until it becomes smooth. Set aside to cool down.
Scoop half of the cooled down semolina on a piece of parchment paper or cling wrap. Make 2 thick rolls of the mixture and let this cool down completely in the fridge.
You can also spread the mixture on a large plate and use a round cutter to make slices once it has cooled down.
Pre-heat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
Wet a knife so you can easily slice the roll of semolina. Place the slices staggered in a large oven dish. If this will not hold all of the slices, you can use a second oven dish.
Melt the remaining 75 grams of butter and pour this over the sliced semolina. Finely grate the pecorino on top and add some sage here and there.
Bake the gnocchi for approximately 20 minutes in the oven. If the top has not become nice and golden by then, you can turn on the grill to crisp up the gnocchi. Serve immediately and enjoy!