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Semolina gnocchi
Serves 4 Starters and mains
Ingredients
- 750ml milk
- 1 bay leaf
- 1 garlic clove, crushed
- 175g fine semolina
- 3 egg yolks
- 80g finely grated parmesan
- a generous pinch of freshly grated nutmeg
- 50g unsalted butter, melted
- fine semolina, plain flour or cornflour, for dusting
- ¼ cup sage leaves
- 15cm x 20cm baking tin
Method
Put the milk, bay leaf, garlic and a pinch of salt in a large saucepan and bring to the boil. Reduce the heat to low, remove the bay leaf and whisk in the semolina, stirring constantly until it simmers again and there are no lumps. Continue to cook for about 15 minutes, or until thickened, stirring now and then.
Remove the pan from the heat and stir in the egg yolks, parmesan and nutmeg, then season with salt and freshly ground black pepper. Use a little of the melted butter to grease the baking tin and spread the gnocchi mixture out evenly so it is about 1cm thick. Brush with half of the remaining butter, then refrigerate for about 2-3 hours. Up to this stage the gnocchi can be prepared a couple of days in advance.
When ready to serve, cut out circles, each with a 5cm diameter. Dip each circle first in the extra semolina, flour or cornflour to lightly coat on both sides. Heat the remaining butter in a large frying pan over medium heat and cook the gnocchi for 3-4 minutes on one side, then turn over and cook until the other side is brown. Toss the sage leaves into the pan when you turn the gnocchi and serve. You can serve the gnocchi with a little bit of meat ragù or homemade tomato sauce.
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