Gnocchi Recipe
Ingredients
| 600 ml/1 pint milk | ||
| Salt | 1 Teaspoon | |
| 125 g/4 oz semolina | ||
| 60 g/2 oz butter | ||
| Egg | 1 , beaten | |
| 125 g/4 oz grated cheese, Parmesan or Pecorino | ||
| 1 tsp made English or Dijon mustard | ||
| Nutmeg | 1 Teaspoon (Leveled), grated | |
Directions
Heat the milk in a saucepan with the salt, then sprinkle on the semolina and bring to the boil gradually, stirring all the time.
Cook for 1 minute, then remove from the heat and beat in half the butter, the egg, half the cheese, the mustard and nutmeg.
Beat very well, return to the heat and cook for another 2 minutes.
Pour into a wetted Swiss roll tin and leave until cold.
Cut into 2.5 cm/1 inch squares or rounds and arrange in a well-greased, shallow, ovenproof dish.
Sprinkle with the remainder of the grated cheese and dots of the butter.
Bake at 220°C/ 425°F/Gas Mark 7 for 15-20 minutes.
Serve with more grated cheese and a tomato sauce.
Cook for 1 minute, then remove from the heat and beat in half the butter, the egg, half the cheese, the mustard and nutmeg.
Beat very well, return to the heat and cook for another 2 minutes.
Pour into a wetted Swiss roll tin and leave until cold.
Cut into 2.5 cm/1 inch squares or rounds and arrange in a well-greased, shallow, ovenproof dish.
Sprinkle with the remainder of the grated cheese and dots of the butter.
Bake at 220°C/ 425°F/Gas Mark 7 for 15-20 minutes.
Serve with more grated cheese and a tomato sauce.
Chef
