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Bring the milk and 2 cups water to boil with 1 Tbsp. butter and a pinch of salt.
Once the liquid is boiling, sprinkle the semolina, mixing with a whisk at first and then, as it becomes thicker, a spoon.
Cook the mixture for approximately 15 minutes.
Turn off the heat and season with a little grated nutmeg, a spoonful of Parmigiano, and the yolks.
Pour the mixture on a tray that is wet with water, and level it flat.
Smooth it with a spatula to a thickness of about ¾" and let it cool completely.
Preheat the oven to 400°F.
Cut out the gnocchi with a round cookie cutter or a small glass about 2" in diameter.
In a saucepan, melt ¾ stick butter and grease the baking pan (or individual baking pans) with the remaining butter.
Line the bottom of the pan with the semolina scraps, then start layering the gnocchi on top.
Sprinkle with plenty of Parmigiano and cover with the melted butter.
Place in the oven and bake until the surface is golden brown, remove from the oven and serve piping hot.