Semolina Gnocchi with Gorgonzola

First of all you'll need a large saucepan, and into that put the milk and 10 fl oz (275 ml) water, along with a good grating of nutmeg, 1 level teaspoon of salt and some freshly milled black pepper.

Then sprinkle in the semolina and, over a medium heat and stirring constantly with a wooden spoon, bring it all up to the boil. Let the mixture simmer gently for about 4 minutes, still stirring, until it is thick enough to stand the spoon up in, then remove the pan from the heat and beat in 2 oz (50 g) of the Parmesan and the eggs. Now adjust the seasoning, then pour the mixture into the prepared tin and spread it out evenly with a spatula. When it's absolutely cold, cover the tin with clingfilm and leave it in the fridge overnight to firm up. When you are ready to cook the gnocchi, pre-heat the oven to gas mark 6, 400°F (200°C). 

Turn the cheese and semolina mixture out on to a board and peel away the silicone paper, then cut the mixture into 2 inch (5 cm) rounds with the pastry cutter, reshape the trimmings and cut out more rounds until the mixture is all used up. I quite like rounds, but if you prefer you can cut out squares or triangles – it makes no difference.  Place them slightly overlapping in the baking dish, then dot with the ricotta and sprinkle over the Gorgonzola, followed by the rest of the Parmesan. Bake on a high shelf of the oven for 30 minutes, until the gnocchi are golden brown and the cheese is bubbling.