Pour the milk into a saucepan, add the butter, salt, pepper and a pinch of grated nutmeg. Bring to a boil. Pour in the semolina, stirring constantly with a wooden spoon. Lower the heat and cook for 8 to 10 minutes, stirring all the while. The mixture will thicken and come away from the sides of the pan. Remove from the stove and mix in the egg yolks. Place a large sheet of aluminum foil on the work surface and sprinkle it with some water. Spread the mixture on the foil with a wet spatula and form a rectangle 1/4 inch thick. Leave it cool. Cut out the gnocchi with a 2 inch pastry cutter. Lay them in a buttered gratin dish. Sprinkle with the grated cheese and dot with butter. Bake at the top of a hot oven for 15 minutes.
