Bring milk, salt and nutmeg to boil. Gradually stir in semolina. (If it goes into lumps, a potato masher helps.) Continue to cook until spoon can stand in mixture (*really firm*). Combine lightly beaten egg and 1 cup of the grated cheese. Add to mixture. Spread into well-oiled tray. Refrigerate until firm. Roll mixture into balls. Arrange in ovenproof dish. Spoon over pesto and top with remaining cheese. Bake in moderate oven 15 - 20 mins or until golden brown.

Serves 4-6.

Thanks to Larissa Huxley for the original baked gnocchi recipe - but she was much more faithful to tradition and just topped it with butter and cheese, not pesto. All responsibility for perversion of 'alla romana' is mine.