Bring milk, coarse salt, and nutmeg to simmer in heavy large saucepan over medium heat. Turn heat to very low; gradually whisk in semolina. Cook until mixture is very thick, whisking constantly, 1 to 2 minutes. Remove from heat. Whisk in egg yolks, then Parmesan cheese and 2 tablespoons butter.
Pour semolina into 13x9x2-inch baking pan; spread evenly. Cover pan tightly with plastic wrap and refrigerate at least 4 hours. DO AHEAD: Semolina can be made 2 days ahead. Keep chilled.
Preheat oven to 400F. Coat large rimmed baking sheet with remaining 1 tablespoon butter. Cut chilled semolina into twelve 3-inch squares. Carefully arrange semolina squares on prepared baking sheet, spacing apart. Bake gnocchi until bottoms brown, about 15 minutes.
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|Serving Size: 1 Serving (165g)|
|Recipe Makes: 12|
|Calories from Fat: 215 (48%)|
|Amt Per Serving||% DV|
|Total Fat 23.9g||32 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 854.5mg||263 %|
|Sodium 694.8mg||24 %|
|Potassium 225.3mg||6 %|
|Total Carbohydrate 38.4g||11 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 36.6g|
|Protein 19.6g||28 %|
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Calories per serving: 451
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