Gnocchi

Preheat your oven to 375°F (190°C) and grease a baking dish with a portion of the margarine, setting it aside for later use.

In a medium saucepan over medium heat, combine the milk and remaining margarine, stirring gently until the margarine is fully melted and the mixture is just beginning to simmer.

Add a pinch of salt to the milk mixture, then gradually whisk in semolina or flour in a steady stream, stirring constantly to prevent lumps from forming.

Continue stirring the mixture over low heat until it thickens into a smooth, dense dough that pulls away from the sides of the pan.

Remove the pan from heat and allow the dough to cool slightly for a few minutes, then beat in the eggs one at a time until fully incorporated and the dough is smooth.

Spread the gnocchi dough evenly onto a lightly greased baking sheet to about half an inch thickness, then refrigerate until firm.

Once chilled, cut the dough into rounds or squares using a knife or cookie cutter, then arrange the pieces in a single overlapping layer in the prepared baking dish.

Dot the top of the gnocchi with the remaining margarine and bake in the preheated oven until the top is golden and lightly crisped.