Semolina gnocchi with tomato sauce

Ideas
4 servings Prep: 20 mins, Cooking: 30 mins
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Starch

By Food24 November 03 2009
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Ingredients (15)

1.00 Litres milk
250.00 g semolina
3.00 eggs — large, yolk only
75.00 g parmesan cheese — grated
100.00 g butter
30.00 ml fresh herbs — chopped
fresh basil — to garnish
tomato sauce
4.00 tomatoes — large, halved
4.00 garlic — cloves, crushed
15.00 ml fresh herbs
sugar — pinch
60.00 ml fresh chillies — 573
15.00 ml vinegar — balsamic
15.00 ml tomato paste
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Method:

Grease a 25 x 40 cm dish or baking tray. Heat milk in a saucepan until just boiling. Remove from heat. Gradually whisk in semolina, then stir over low heat until thickened.
Gradually add egg yolks, Parmesan, butter and herbs and continue to stir until mixture leaves side of pan. Spread on to baking tray and smooth over with a wet spatula. Cool and cover. Refrigerate for at least 1 hour or overnight.
Preheat oven to 220 ºC. Cut into 8 squares and cut again to form 16 triangles. Bake in the oven for 15 minutes until base is golden. Turn over and cook for a further 15 minutes until base is golden.
Serve 4 triangles on each plate and pour over tomato sauce. Top with shaved Parmesan and basil leaves. Serves 4.
TOMATO SAUCE
Place tomato halves on baking tray and top with garlic and herbs. Sprinkle with sugar and freshly ground black pepper. Bake in the oven at 220 ºC for 30 minutes until tomatoes soften. Slide tomatoes out of their skins and mash in a pan. Stir in oil, vinegar and tomato paste. Season to taste. Cook gently for 5 minutes, stirring occasionally.



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