For a similar dish that uses polenta, see Fried Polenta. After cutting out the gnocchi, there will be scraps. You may place these in a second, small dish, top with cheese, and bake as directed. These make a tasty cook’s snack or delicious leftovers.

Bring to a boil in a medium saucepan:

Reduce the heat to medium-low and slowly stream into the milk while stirring:

Stir until the mixture is very thick, like polenta; this will happen almost immediately. Remove from the heat and stir in:

Grease a rimmed baking sheet and spread the semolina mixture onto it. Cover with plastic wrap and let set until cool enough to touch. Use your hands to press the mixture into an even layer ½ inch thick. Refrigerate, covered, at least 2 hours or until firm.

Preheat the oven to 400°F. Grease a 9-inch square baking dish. Using a 2-inch round cookie or biscuit cutter or a drinking glass, cut out rounds of the semolina mixture and transfer them to the baking dish, overlapping them slightly. Top with:

Bake until golden brown, about 25 minutes.