For the gnocchi line a 30 x 25 x 2 cm baking tray with non-stick baking paper

In a mixing bowl, whisk the butter, cheese and yolks, season generously and set aside

Heat the milk in a large saucepan, add the nutmeg and season

When the milk starts to boil, add the semolina while stirring

Reduce the heat to medium and continue to cook while stirring, until the mixture thickens and pulls away from the sides

Remove from the heat, add the yolks and cheese mixture and mix until well combined

Transfer the mixture to the baking tray, edging it into the corners and smoothing the surface to an even thickness, using a spatula dipped in cold water.

Set aside to cool completely

Preheat the oven to 180 °C and grease a 25 x 18x5 cm baking dish

Fry the pancetta in a pan until crispy and the fat has been released

Remove with a slotted spoon and add the mushrooms

Fry the mushrooms, adding more oil if needed, until just cooked

Spoon the pancetta and mushrooms in the bottom of the baking dish (reserving a few for garnish)

Turn the semolina slab out of the tray onto a clean working surface and peel off the baking paper. Cut the slab into whichever shapes you like (squares, triangles etc.)

Arrange the cut shapes, slightly overlapping on top of the mushrooms.

Drizzle the butter and cream over the gnocchi and sprinkle with cheese

Bake for 25-30 minutes until golden and bubbly.

Serve with reserved mushrooms (reheated) as garnish