Gnocci alla Romana

Preheat the oven to 230°C/450°F/Gas 8.

Stick the cloves into the onions. Pour the milk into a heavy-based saucepan and add the onions and bay leaves. Bring to the boil slowly, then remove from the heat, cover and leave to infuse for 10 minutes. Strain the milk and return to the rinsed pan. Bring to the boil. Over a medium heat, gradually whisk in the semolina in a thin, steady stream. Return to the boil, then reduce the heat and simmer for 3-5 minutes until thick and smooth, stirring constantly.

Off the heat, gradually beat in the egg yolks, then add two-thirds of the Parmesan, half the butter and mustard. Season, using black pepper. Using a dampened palette knife or back of a spoon, spread the mixture in a layer approximately 1cm thick on a moistened baking sheet. Brush with the remaining butter. Cool and then chill for about 2 hours until firm.

Cut the gnocchi into 5cm rounds with a plain biscuit cutter. Arrange in a buttered gratin dish or individual dishes and sprinkle with the remaining Parmesan. Bake in the preheated oven for 15-20 minutes until heated and browned. Serve accompanied by a crisp green salad.