Award-Winning Semolina Gnocchi

Place the milk in a saucepan.

Stud cloves into two onion halves and add them to the saucepan along with an herb bundle, three peppercorns, and garlic.

Cover the saucepan and let it boil for 15 minutes to infuse the aromas.

Uncover the milk and turn the heat back on so it returns to a boil.

Add the semolina to the boiling liquid, followed by the egg yolks, salt, and pepper to taste.

Cook the dough, stirring constantly, until it completely pulls away from the bottom of the pan.

Transfer the hot dough to a greased baking sheet and press it down.

Let the dough cool, then cut it into circles and arrange them in a greased serving dish.

Prepare the flavored butter by sautéing the garlic in a drizzle of olive oil in a pan.

Incorporate the butter and herbs into the pan, adjusting salt and pepper.

Pour the flavored butter over the gnocchi circles in the serving dish.

Distribute pieces of Brie cheese and slices of Prosciutto di Parma over the gnocchi.

Bake until golden brown (gratinéed) and finish with grated Parmesan cheese on top.