Ingredients

  • Gnocchi
  • 1500 milliliters milk
  • pinch nutmeg
  • salt and pepper
  • 400 grams semolina fine
  • 55 grams butter
  • 2 egg yolks
  • Sauce
  • 450 grams tomatoes, small sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic crushed
  • 65 grams parsley chopped
  • 1 teaspoon sea salt
  • Garnish
  • 55 grams Parmesan cheese grated
  • 2 tablespoons olive oil
  • Basil leaves

Directions

1. Simmer milk, nutmeg, salt & pepper. Whisk in semolina in a steady stream. Stir constantly until mixture pulls away from sides and "parting of the waves". Stir in butter and egg yolks. Pour onto oiled baking tray. Cover with cling film and roll mixture flat with rolling pin. Let cool to set. Cut into triangles.
2. While mixture cooling. Toss tomato slices in olive oil and place on baking tray. Sprinkle with garlic, parsley and salt. Bake for 20 min. at 400*F/200*C/GM 6.
3. Pan fry gnocchi in a small amount of very hot olive oil until brown. Remove to serving plate. Top with tomatoes, parmesan cheese, basil leaves and olive oil.

Notes
Serving Ideas:Original serves 6.


Categories
Main, Vegetarian, coursePasta
Keywords
Vegetarian Main coursePasta
MacGourmet downloadSemolina Gnocchi with Baked Tomato. To import, drag image to your MacGourmet recipe box.