How to make
Bring the milk to a boil. Add the semolina while stirring nonstop. Lower the heat and continue to stir for another 2 min. Remove from the stove.
Mix with the basil, beaten eggs, finely chopped dried tomatoes, half the butter and half the parmesan. Season with salt and black pepper. Stir well and let it cool for 1 hour.
Pour it into an oiled oven dish. Lay out the dough and cut out circles, arrange them in the oven dish. Melt the remaining butter and smear the gnocchi with it.
Sprinkle with the remaining parmesan and bake in a preheated 370°F (190 °C) over for 30-35 min. Serve immediately with the tomato sauce.
