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1. Butter a large baking sheet and set it aside. In a heavy 2- to 3-quart saucepan, bring the milk, salt, nutmeg and a few grindings of pepper to a boil over moderate heat.
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2. Add the semolina or farina gradually, so the milk never stops boiling, stirring it constantly with a wooden spoon.
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3. Continue cooking and stirring until the semolina or farina is so thickthat the spoon will stand up unsupported in the middle of the pan.Remove the pan from the heat.
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4. Beat the eggs lightly with a fork, add ¾ cup of freshly grated Parmesan cheese and stir the mixture into the semolina. When the ingredients are well blended, spoon the mixture onto the buttered baking sheet.
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5. Using a metal spatula or knife, which should be dipped in hot water from time to time to make the semolina easier to handle, smooth and spread the semolina into a sheet about ¼ inch thick. Refrigerate for at least an hour, or until the semolina is firm.
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6. Preheat the oven to 400 and butter an 8- or 9-inch shallow baking-and serving dish. With a 1½-inch biscuit cutter, cut the semolina into small circles. (Or use a sharp knife to cut it into triangles.)
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7. Transfer them to the baking dish, dribble in the melted butter, and sprinklethe top with the remaining ¼ cup of cheese.
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8. Bake the gnocchi on the middle shelf of the oven for 15 minutes, or until they are crisp and golden; if you want them browned, put them under a hot broiler for 30 seconds. Serve the gnocchi at once, while they are hot.
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