1 At the bottom of a saucepan, pour a few drops of water, then add your milk, a pinch of fine salt, a hint of Cayenne, the 50g (1.75 oz) of butter and a little nutmeg zest, stir with a whisk and bring to a boil.
2 Then sprinkle in your semolina, then let cook over low heat stirring with a wooden spatula for 6 minutes, then remove slightly and incorporate your 3 egg yolks, put back on the heat and let cook without stopping stirring for 2 minutes then off the heat add your 30 g (1.1 oz) of grated Parmesan.
3 Then pour onto a greased baking sheet (butter or olive oil), smooth with an iron spatula so that the thickness is approximately 2 cm, cover with parchment paper and let cool this way.
4 Here your baking sheet is well chilled, then turn over onto your work surface, then with cookie cutters of your choice, round, square, or in the shape of triangles, place it on a baking sheet, turn on to 200° (6+) then, sprinkle on each gnocchi a little of the 60g (2.1 oz) of grated Parmesan and drizzle them with your melted butter, and place your dish in the middle of the oven for 5 to 6 minutes until they are gratinéed.
5 Meanwhile bring the cream to a boil salted, peppered then at boiling point pour 40g (1.4 oz) of peas cook thus 2 minutes then blend your cream, and add off the heat the remaining 20g (0.7 oz) raw.
Finishing: Arrange harmoniously on your plates the gratinéed gnocchi and their "Clamart" cream* around.
* Clamart is a locality in Ile de France long renowned for the quality of its peas.
Clarified butter: melted butter from which the buttermilk that settles on the bottom is removed.
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