Gnocchi romaine

Yield: 1 servings

Measure Ingredient
600 millilitres Milk
150 grams Semolina
50 grams Butter
1 Egg yolk
A pinch of grated nutmeg
Salt and freshly ground black pepper
1 teaspoon Vegetable oil
50 grams Onion; peeled and finely
; chopped
1 Clove garlic; peeled and crushed
A pinch of oregano
½ Bayleaf
1 350 g tin chopped tomatoes; strain and keep
; juice
1 teaspoon Tomato puree
2 drops Tabasco sauce; (2 to 3)
2 drops Worcester sauce; (2 to 3)
A pinch of sugar
50 grams Parmesan cheese; grated

To prepare the gnocchi, bring the milk to the boil, then whisk in the semolina. Turn down the heat and slowly cook the semolina, stirring the mixture to prevent it sticking to the bottom of the pan. (It can be cooked in the oven if preferred).

Once cooked, allow it to cool slightly, then add the butter, egg yolk, nutmeg, salt and freshly ground black pepper. Pour the mixture into a lightly greased shallow oven proof dish and leave to go cold, To make the sauce, heat the oil, add the onions and garlic and cook for 2-3 minutes until soft.

Add the oregano, bay leaf and tomatoes, and stir frequently while allowing the sauce to cook for a further 2 minutes.

Pour in any tomato juice left from straining the tomatoes and add the tomato puree, season with Worcestershire sauce, Tabasco sauce, sugar, salt and freshly ground black pepper. Remove the bay leaf and put the sauce to one side until required'

Pre-heat the oven to 180C/350F/gas4.

Once the semolina is cold, turn it out on to a clean board which has been lightly sprinkled with semolina. Using a small scone cutter, cut the gnocchi into small rounds and put to one side. Place the gnocchi trimmings down the centre of the oven proof dish and neatly lay the rounds of gnocchi over this.

Pour the sauce around the edge, sprinkle a little Parmesan cheese over the gnocchi and place in a hot oven for about 8-10 minutes to re-heat.

Finally, remove and serve immediately.

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