Gnocchi romaine

1 servings

Ingredients

QuantityIngredient
600millilitresMilk
150gramsSemolina
50gramsButter
1Egg yolk
A pinch of grated nutmeg
Salt and freshly ground black pepper
1teaspoonVegetable oil
50gramsOnion; peeled and finely
; chopped
1Clove garlic; peeled and crushed
A pinch of oregano
½Bayleaf
1350 g tin chopped tomatoes; strain and keep
; juice
1teaspoonTomato puree
2dropsTabasco sauce; (2 to 3)
2dropsWorcester sauce; (2 to 3)
A pinch of sugar
50gramsParmesan cheese; grated

Directions

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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