Roman-Style Gnocchi

Line a rimmed baking sheet with plastic wrap. (Prep Time: 5 minutes)

In a medium saucepan, combine milk and salt over medium-high heat. Bring to just below a simmer, watching carefully to prevent boiling. As soon as small bubbles appear around the edges, gradually whisk in the semolina flour, ensuring no lumps form. Continue whisking until the mixture thickens, about 20 seconds. (Cook Time: 2 minutes)

Reduce the heat to medium-low and switch to a wooden spoon. Continue stirring constantly until the mixture is very thick and pulls away from the sides of the pan, approximately 7 to 10 minutes. (Cook Time: 10 minutes)

Remove the saucepan from the heat. Immediately add 1 cup of the grated Parmigiano-Reggiano cheese, the egg yolks, and the cold butter cubes. Stir vigorously and quickly to incorporate everything, preventing the egg yolks from scrambling. (Prep Time: 5 minutes)

Transfer the semolina mixture to the prepared baking sheet and spread it evenly to about 1/2-inch thickness. Cover the surface directly with another piece of plastic wrap to prevent a skin from forming. Refrigerate until firm enough to cut, about 30 minutes. (Chill Time: 30 minutes)

Preheat your oven to 425 degrees F (220 degrees C). Lightly grease a round, shallow baking dish with butter or cooking spray. (Prep Time: 5 minutes)

Using a 2 3/4-inch diameter cookie cutter, cut out circles from the chilled semolina dough. If desired, use damp hands to gather and gently flatten any dough scraps. Press the scraps between sheets of plastic wrap and cut out as many additional circles as possible. (Prep Time: 15 minutes)

Arrange the gnocchi in the prepared baking dish in a circular, slightly overlapping pattern. Drizzle the melted butter evenly over the gnocchi, using a brush to ensure complete coverage. Sprinkle with a pinch of cayenne pepper and the remaining Parmigiano-Reggiano cheese. (Prep Time: 10 minutes)

Bake in the preheated oven until the gnocchi are golden brown and the cheese is bubbly, about 25 minutes. Let cool slightly before serving. (Cook Time: 25 minutes)