Semolina Gnocchi

These are my favourite. They are easy, quick and very versatile.
I usually cut them into diamond shapes, then fry them in a little butter (and very often sliced garlic and sage leaves) until golden brown on both sides. Serve with Saltimbocca, or any other meat dish with a bit of sauce.
Or by itself - nice substantial vegetarian meal. Or layered in a oven-proof dish, dotted with butter and parmesan, slide in oven till crispy brown.

Serves 4 as a side dish or 2 as a main meal:

2 1/2 cups fresh milk
3/4 cup semolina
1/2 cup freshly grated Parmesan Cheese
1 egg yolk, well beaten - can be omitted
freshly chopped herbs of your choice - I like garlic chives and parsley
salt & pepper

Pour milk into a saucepan and bring to just under boiling point. Lower the heat, keeping milk hot but not even at a simmer.
Sprinkle the semolina slowly into the milk stirring continually and vigorously with a whisk to avoid lumping.
Keep stirring until the mixture turns thick. Add parmesan,egg yolk (if used), herbs, salt & pepper.
Mix quickly and thoroughly making sure the egg does not set.
Use a wet spatula to spread the mix onto a lightly moistened kitchen bench or slab of marble to a thickness of about 1 cm.
Let the mixture cool. Cut into desired shapes.