Yield: 1 servings
|12 ounces||Grated Parmesan cheese|
|1 pounds||Soft goats' cheese|
|1 slice||Goats' log|
|\N \N||Olive oil|
|1 \N||Sprig thyme|
|\N \N||Chilli pepper|
Add the semolina to the cold milk, season with nutmeg, pepper and a little salt.
Bring to the boil, stirring and whisking continuously. When the mix has thickened, beat in the egg, Parmesan cheese and finally the goats' cheese.
Pour the mix into a tray and cover. Bake in a bain marie for approximately 10 minutes. Then leave to cool. Cut out the gnocchi into preferred shape then bake or grill for 5-10 minutes until warm, crisp and brown.
Top with a slice of marinated goats' log and grill until melting.
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Carlton Food Network
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