We used a Microplane rasp (available at cookware shops) to grate the cheese in this recipe. You can use a box grater instead, but the same amount of cheese (1 ounce) will yield less volume.

　　Active time: 25 min Start to finish: 1 1/4 hr

　　

Ingredients

Makes 4 servings

　　1/2 cup semolina (sometimes labeled "semolina flour"; resembles fine yellow cornmeal)*

　　2 cups fat-free milk

　　3/4 teaspoon salt

　　1 tablespoon unsalted butter, melted

　　1 oz finely grated Parmigiano-Reggiano (preferably grated with a rasp; about 1 1/4 cups)

　　

Step 1

Whisk together semolina, milk, and salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking frequently. Reduce heat to low and cook, stirring frequently, until very stiff, 8 to 10 minutes. Spread mixture in a lightly oiled 8-inch square nonstick baking pan and chill, uncovered, until very firm, about 30 minutes.

　　

Step 2

Preheat oven to 450°F.

　　

Step 3

Unmold semolina mixture by inverting pan over a cutting board and rapping pan sharply on board to release mixture. Cut mixture into 16 squares.

　　

Step 4

Lightly brush 4 (4-ounce) gratin dishes or 1 (13- by 9-inch) baking dish with melted butter and overlap gnocchi in dishes or dish. Brush gnocchi with remaining butter and sprinkle with cheese. If using gratin dishes, transfer to a shallow baking pan. Bake in middle of oven until cheese is golden around edges, about 15 minutes. Cool in dishes or dish on a rack 5 minutes before serving.

　　

Step 5

*Available at Italian markets, natural foods stores, and some supermarkets.