In a medium saucepan, pour all the milk and season with a pinch of nutmeg, salt and black pepper. When the milk starts to simmer, slowly pour the semolina flour while you keep mixing energetically with a whisk to avoid clumps.
Keep mixing until the dough starts to thicken, then remove from the heat and add the butter, the egg yolks, and the Parmigiano cheese. Keep mixing with a spoon and season to taste.
Oil a baking sheet or line it with parchment paper or plastic wrap, then pour the semolina dough and spread it well with the spoon until you have a thick and even layer (about ½ inch/1.5 cm thick).
Press the semolina mixture with a wet spatula or wet spoon to make it even. Let it cool for 10-15 minutes.
Meanwhile, preheat the oven at 350°F /180°C.
With a round cutter about 2.5 inch/6 cm, cut the round shapes and place them in a buttered baking dish, overlapping slightly.
In a small saucepan, melt the remaining butter with the sage leaves at low heat, then pour the butter over the gnocchi and cover with a layer of Parmigiano cheese.
Bake in the preheated oven for about 15 minutes and, if needed, give it 2-3 minutes under the grill to make the crunchy golden crust.
Notes
You can store leftovers in a container in the fridge for up to 3 days. Or you can freeze leftovers for up to 3 months.You can use a cookie cutter, biscuit cutters, or even a glass to cut the semolina rounds.