1. bring milk to a boil with 30 g butter, salt and nutmeg. Add the semolina, stirring continuously, swell at low temperature for 5 min, stirring a few times with a wooden spoon. Shape the polenta in a bowl and let it cool down. Fold in 50 g of Parmesan cheese and egg yolks quickly with a wooden spoon so that the egg yolks do not set.
Form the polenta on a plastic wrap, press a little bit smooth, and cover with a second plastic wrap. Roll out the polenta between the plastic wrap with a rolling pin to a 1 cm thick sheet. Cool for 2 hours.
3. In the meantime, rinse the radicchio salad, clean, spin dry. Then carefully fold in the dressing.
4. dressing: roast the pine nuts without fat in a frying pan.
Cut the shallots and garlic, chop the parsley leaves. Stir through balsamic vinegar with salt, pepper and drizzle in the olive oil, stirring throughout. Fold in pine nuts, garlic, shallots and parsley and set aside.
Brush an ovenproof dish with butter. From the cooled polenta, cut out crescents with a round cookie cutter and place them end to end in the mold. Brush the gnocchi with the remaining butter and sprinkle with Parmesan. Bake under the hot oven grill for 3 to 4 minutes until golden brown. Arrange the baked gnocchi on a flat plate with the leaf salad.