Gnocchi alla Romana:Roman-Style Gnocchi

Preheat oven to 425 degrees F. Butter 1 cookie sheet with 3/4-inch sides. In a 3 to 4-quart saucepan , heat to scald milk, salt and 6 tablespoons butter. Pour in polenta in a thin stream, whisking vigorously, and cook for about a minute, switching to a wooden spoon as polenta thickens. Remove from heat and stir in 1/2 cup grated cheese and 4 egg yolks and mix well. Pour polenta in buttered cookie sheet and smear to a thickness of 1/2-inch. Allow to cool. Using a pastry cutter or water glass, cut 3-inch quarter moons out of polenta. Arrange leaning up against one another in a buttered baking dish and sprinkle with remaining grated cheese and the cubed taleggio . Place in oven and cook 15 to 20 minutes, or until top is light golden brown. Remove and serve immediately.