Gnocchi romaine (semolina)

in gnocchi •  7 years ago 

For 4 portions
Milk 500ml
Semolina 100g
Salt, pepper
Egg yolk 1
Grated cheese 25g
Butter 25g
Tomato sauce 250ml

Gnocchi romaine.jpg

  1. Boil the milk in a thick-bottomed pan.

  2. Sprinkle in the semolina, stirring continuously Stir to the boil.

  3. Season, simmer until cooked (5-10 minutes). Remove from heat.

  4. Mix in egg yolk, cheese and butter.

  5. Pour into a buttered tray 1 cm deep.

  6. When cold, cut into rounds with a 5 cm (2 inch.) round cutter.

  7. Place the debris in a buttered earthenware dish.

  8. Neatly arrange the rounds on top.

  9. Sprinkle with melted butter and cheese.

  10. Lightly brown in the oven or under the salamander.

  11. Serve with a thread of tomato sauce round the gnocchi.

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