This 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.
Weigh, measure and prepare all the ingredients including the sauce.
Boil the milk in a thick-bottomed pan
Sprinkle in the semolina, stirring continuously. Stir until it boils.
Season and simmer until cooked (approximately 5-10 minutes) remove from the heat.
Mix in the egg yolk, cheese and butter.
Pour into a buttered tray 1cm deep.
When cold, cut into rounds with a 5cm metal cookie cutter.
Neatly arrange the rounds in a buttered oven safe dish on top of the tomato sauce.
Brush melted butter and sprinkle cheese on top.
Lightly brown in the oven or under a salamander.