These gnoquis have the consistency of soft cookies. I enjoyed them quite 
a bit as a child. They are also a good dish to take to school when they ask
for an Argentinian dish (though I imagine this is really Italian). 
Serve warm.

1 1/2 l. milk
300 g. semolina (use cream of wheat if not available)
100g. parmesan cheese
100g. butter
2 yolks
pinch of nutmeg
salt

Boil milk with salt, add semolina slowly, mix with a wooden spoon.  
Let boil for a few minutes until achieving medium consistency.  Take out 
of heat, add butter, cheese, nutmeg and yolks.  Mix everything.  Spread 
and cut with a cookie cutter, sprinkle with additional parmesan cheese and 
cook at 350F for 20 minutes.