In a pan over medium heat, bring milk, salt and pepper to a boil. Sprinkle in semolina, whisking to prevent lumps from forming. Set whisk aside and keep stirring with a wooden spoon. Cook semolina for 3-4 minutes until it no longer sticks to the side of the pan.
Remove from the heat and cool for about 2 minutes. Add egg yolks, a dash of nutmeg, 1/4 cup of grated Pecorino and combine well.
Spread mixture on an oiled baking sheet. Brush the surface with oil, cover with parchment paper and roll out with a rolling pin until 1/4 inch thick. Allow to cool.
Line a baking sheet with parchment paper. Using a round or drop-shaped cutter or a coffee cup and knife, cut out semolina rounds. Arrange the gnocchi on oiled baking sheet.
Sprinkle with remaining Pecorino and cook in a preheated 400°F oven for 5 minutes. Alternatively, heat some tomato sauce in a pan with a small amount of oil and a pinch of salt and pour over the gnocchi.
Its savoriness is not excessive and is well-balanced by its other flavors. The dish is suitable for pairing with a greenish-yellow young white wine that has a fresh fruit bouquet, low in alcohol content, fairly mellow, fresh, with a tang of flavor. Lazio I.G.T Verdello
The nutmeg must be added to the mixture only off the heat to prevent loss of flavor and fragrance. The semolina must be poured into the boiling milk to prevent lumps. To prevent them from cooking, the egg yolks and cheese must be added to the mixture off the heat.