Gnocchi alla Romana

Lightly oil a small baking sheet. Whisk the stock, semolina flour, and salt in a heavy medium saucepan over medium-high heat until the mixture bubbles and is very thick, about 10 minutes. Beat the egg in a large bowl. Gradually beat the semolina mixture into the egg. Transfer the gnocchi mixture to the prepared baking sheet, spreading it to form a 1/2-inch-thick layer. Cover and refrigerate until the gnocchi mixture is cold and firm, at least 1 hour. Preheat the broiler. Generously butter a 10-inch-diameter gratin dish. Using a 2-inch-diameter cookie cutter , cut out rounds from the gnocchi mixture. Arrange the gnocchi in the prepared baking/ gratin dish, overlapping slightly. Brush the remaining butter over the gnocchi. Sprinkle with the cheese , and pepper, if desired. Broil until the gnocchi are heated through and beginning to brown, about 6 minutes.