Gnocchi Alla Romana (Baked Semolina Gnocchi)

Combine milk 1/4 cup butter and a pinch of salt in a saucepan; bring to a boil. Whisk semolina into boiling milk mixing well to prevent lumps. Reduce heat and cook stirring often until thickened 3 to 4 minutes. Remove saucepan from heat. Add egg yolks 1 cup Grana Padano and Gruyere cheese; stir well.

Heat a nonstick skillet over medium heat; cook and stir pancetta until crisp 7 to 10 minutes. Stir pancetta into semolina mixture.

Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with 1 1/2 teaspoon butter.

Spread semolina mixture onto 1 of the prepared baking sheets about 1/2-inch thick. Allow to cool to room temperature about 15 minutes.

Cut small disks out of cooled semolina using a juice glass or cookie cutter. Place the disks onto the other prepared baking sheet slightly overlapping the disks. Sprinkle the remaining Grana Padano cheese over disks and dot with remaining 1 1/2 teaspoon butter.

Bake in the preheated oven until gnocchi are nicely crisp and golden about 20 minutes.