AuthorAngélique WilsonThis semolina gnocchi recipe is so easy to prepare and make. You can bake or fry it and serve it with a roasted tomato or creamy béchamel sauce. Serves 4.
500 ml Milk
100 g Semolina
1 pinch Salt and pepper
½ tsp Grated nutmeg
1 Egg yolk
25 g Cheese, grated
25 g Butter or margarine
250 ml Tomato sauce
1
Weigh, measure and prepare all the ingredients including the sauce.
Cooking
2
Boil the milk in a thick-bottomed pan
3
Sprinkle in the semolina, stirring continuously. Stir until it boils.
4
Season and simmer until cooked (approximately 5-10 minutes) remove from the heat.
5
Mix in the egg yolk, cheese and butter.
6
Pour into a buttered tray 1cm deep.
7
When cold, cut into rounds with a 5cm metal cookie cutter.
8
Neatly arrange the rounds in a buttered oven safe dish on top of the tomato sauce.
9
Brush melted butter and sprinkle cheese on top.
10
Lightly brown in the oven or under a salamander.
CategoryMain Courses
Ingredients
500 ml Milk
100 g Semolina
1 pinch Salt and pepper
½ tsp Grated nutmeg
1 Egg yolk
25 g Cheese, grated
25 g Butter or margarine
250 ml Tomato sauce