1 In the bottom of a saucepan, pour a few drops of water, then add your milk, a little fine salt, a hint of Cayenne, the 50g (1.75 oz) of butter and a little nutmeg, stir with a whisk and bring to a boil.
2 Then sprinkle in your semolina, then let it cook over low heat while stirring with a wooden spatula for 6 minutes, then remove from heat slightly and incorporate your 3 egg yolks. Put back on the heat and cook without ceasing to stir for 2 minutes.
Finally, away from the heat, add your 60g (2.1 oz) of pieces of foie gras.
3 Then pour your mixture onto a greased baking sheet (butter or olive oil), level with an iron spatula so that the thickness is about 2 cm, cover with parchment paper and let cool this way.
4 Well, your baking sheet is nice and cold, then turn it onto your work surface, then with cookie cutters of your choice, round, square, or triangle-shaped, form gnocchi. Place them on a baking sheet, turn on the oven to 200°(6+) then, sprinkle a little grated Parmesan on each gnocchi and drizzle them with your melted butter, and place your dish in the middle for 5 to 6 minutes until they are gratinéed.
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