 | Salt the milk |  |
 | Put the semolina into the cold milk and boil stirring continuously |  |
| until a dense dough, the dough must be homogeneous and not too dry |  |
| Grease the frying pan with a little olive oil. In this manner you avoid the gnocchi to stick to the frying pan |  |
 | spread the dough on |  |
| With a wooden spoon and your fingers, wetted with cold water, spread it well, making a dough about 1/4 inch ( 5 mm) high |  |
 | let it cool |  |
 | Cut the dough to small disks, using a glass |  |
| For the storage put into a hermetic container or cover with a film, in this manner it will not become too dry. You can store up to 3 days. |
