(Semolina gnocchi with rich cheese sauce)
Serves 4
Ingredients:
3 cup (750ml) milk
¼ tsp ground nutmeg
salt and freshly ground black pepper
⅔ cup (85g) semolina
1 egg, beaten
1½ cup (150g) freshly grated Parmesan cheese
60g butter or margarine, melted
½ cup (125ml) cream
½ cup (75g) freshly grated mozzarella cheese
¼ tsp ground nutmeg, extra
fresh herb sprigs, optional, to garnish
Method:
- Line a deep 29 x 19 x 3cm swiss roll tin with baking paper. Place the milk, nutmeg, salt and freshly ground pepper in a medium pan. Bring to the boil, reduce the heat and gradually stir in the semolina. Cook, stirring occasionally, for 5-10 minutes, or until the semolina is very stiff.
- Remove the pan from the heat, add the egg and 1 cup of the Parmesan cheese, then stir to combine. Spread the mixture in the prepared tin; refrigerate for 1 hour, or until the mixture is firm.
- Preheat the oven to 180°C (350°F). Cut the semolina into rounds using a floured 4cm cutter; arrange in a greased shallow casserole dish.
- Pour the melted butter over the top, followed by the cream. Combine the remaining grated Parmesan with the mozzarella cheese and sprinkle them on the rounds. Sprinkle with the extra nutmeg. Bake for 20-25 minutes, or until the mixture is golden. Serve garnished with fresh herb sprigs, if desired.
Note: Some claim that this traditional dish from Rome can be traced back to Imperial Roman times, hence its most commonly used name, Gnocchi alla Romana.
hey try this gnocchi,
Ingredients
* 1 Spicy Chorizo diced
* 2 handfuls Baby Spinach leaves
* 2 cups Chopped Pumpkin (cubes)
* 1 handful Sundried Tomato
* 1 handful Sliced button mushrooms
* 1 jar Pasta Sauce (your choice of flavour)
* 1 cup Low fat cream
* 1 packet Gnocchi
* 1 Red Chilli Chopped
Instructions
Chop the pumpkin, chorizo and mushroom as described above.
Heat oil in a medium sized saucepan and add the chorizo, let it sizzle for 3 minutes.
Boil the pumpkin until soft - do not over boil!
Toss the mushrooms and chilli in with the chorizo and add the pasta sauce. Let the sauce become warm and add the spinach, tomatoes and pumpkin.
Stir for 2 minutes and then add the cup of cream. The sauce should have the colour appearance of a rose type sauce.
Let the sauce simmer.
Add the gnocchi to boiling water and cook as per instructions on the packet.
Once gnocchi is cooked, drain and apportion between 4 pasta bowls. Ladle the sauce over the gnocchi and serve with crusty oven baked bread drizzled with olive oil.