Instructions: Lightly oil a 9- by 13-inch baking dish.

In a large heavy-bottomed saucepan, bring milk to a boil over medium heat; add salt, and gradually stir in semolina, until smooth. Stir mixture constantly to prevent lumps, and continue to cook over medium heat until semolina thickens. Reduce heat to medium-low, and continue to stir until mixture begins to pull away from the sides of the pan. Remove the mixture from the heat, slowly beat in the egg yolks, stirring constantly to prevent them from cooking, then stir in 6 tablespoons of cheese. Add the nutmeg. Spread the warm mixture 1 inch thick into the baking dish. Cover with parchment paper, and refrigerate for at least 2 hours.

Heat oven to 450 degrees.

Cut semolina into eighteen crescents with a round 3-inch biscuit cutter, a crescent-shaped 3-inch cookie cutter, or a juice glass. Arrange gnocchi in a buttered 14-inch oval casserole dish, cover with remaining cheese, and bake for about 15 to 20 minutes, until golden brown.

For each portion, arrange three gnocchi in a shallow bowl, top with Romana Sauce and drizzle with truffle oil. Serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.