Gnocchi romaine (semolina)

For 4 portions
Milk 500ml
Semolina 100g
Salt, pepper
Egg yolk 1
Grated cheese 25g
Butter 25g
Tomato sauce 250ml

1. Boil the milk in a thick-bottomed pan.

2. Sprinkle in the semolina, stirring continuously Stir to the boil.

3. Season, simmer until cooked (5-10 minutes). Remove from heat.

4. Mix in egg yolk, cheese and butter.

5. Pour into a buttered tray 1 cm deep.

6. When cold, cut into rounds with a 5 cm (2 inch.) round cutter.

7. Place the debris in a buttered earthenware dish.

8. Neatly arrange the rounds on top.

9. Sprinkle with melted butter and cheese.

10. Lightly brown in the oven or under the salamander.

11. Serve with a thread of tomato sauce round the gnocchi.