Pour the milk in a large casserole and bring it to simmer with a pinch of salt, very little nutmeg (be careful as it can be very powerful) and a knob of butter. At this stage slowly pour in the semolina and stir well in order to avoid lumps. Cook on low heat for about 15 minutes stirring every now and then, exactly like a “polenta”.
Once the gnocchi base is cooked, remove from the heat, add the egg yolk and a handful of Grana Padano and mix well until smooth.
Pour the cooked semolina in a baking tray folded with parchment and spread it evenly to a thickness of 1½cm. Allow to cool.
When the mixture is cold and firm, cut out discs with a pastry ring or a water glass about 4cm in diameter. Lift these discs out and place them in the buttered oven-safe dish or skillet, slightly overlapping them, until the dish is filled. Melt the left over butter and pour it over the “gnocchi” then sprinkle them with the rest of the Grana Padano cheese.
Pre heat the oven at 220°. Bake at 200˚C for 15 minutes, until the cheese on top melts and browns. Roast your gnocchi for 5 more minutes under the grill to give them extra crunchiness, colour and a more deep complex flavour. Serve them while still fuming.