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.