[Sca-cooks] gnoochi italian feast

[KarenO]

Good morning Cooks!

    Need some experience /knowledge about gnoochi.  {correct pronunciation
for instance:  no chee / no kee / nu chi?}  I made some from cooking a paste
of semolina flour, water & milk, after it was cooked, adding egg, butter and
parmasean.  Allowed that to set on a wet countertop, cut it into squares,
shingled squares into a baking dish, brushed with butter, garlic basil,  and
more parmasean.  Baked that for about 15 20 minutes, and found it all gooped
together again. {what the????}   Maybe I need to find a recipe that has the
shape {little  1/2 teaspoon dumplings} I usually asociate with gnoochi.
Ideas, suggestions? Could I possible leave the square cutting step out?
I'm putting together an Italian Menu for the Shire's Twelfth Night.

Thanks!
Caointiarn