Roman-style gnocchi

In a large, heavy-bottomed saucepan, combine the Whole milk, 50g of Unsalted butter, and Fine sea salt. Bring the mixture to a gentle boil over medium heat, stirring occasionally.

Once boiling, reduce the heat to low and slowly rain in the Fine semolina, whisking constantly to prevent lumps.

Continue to cook the Fine semolina mixture, stirring vigorously with a wooden spoon, for about 10-15 minutes until it thickens into a very firm, smooth dough that pulls away from the sides of the pan.