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Semolina gnocchi with rich cheese sauce

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 3 cups (750 ml/24 fl oz) milk
  • ¼ teaspoon ground nutmeg
  • salt and freshly ground black pepper
  • ⅔ cup (85 g/2¾ oz) semolina
  • 1 egg, beaten
  • 1½ cups (150 g/4¾ oz) freshly grated Parmesan cheese
  • 60 g (2 oz) butter or margarine, melted
  • ½ cup (125 ml/4 fl oz) cream
  • ½ cup (75 g/2½ oz) freshly grated mozzarella cheese
  • ¼ teaspoon ground nutmeg, extra
  • fresh herb sprigs, optional, to garnish

Method

1. Line a deep 29 × 19 × 3 cm (11½ × 7½ × 1¼ inch) 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.

2. 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.

3. Preheat the oven to 180°C(350°F/Gas 4). Cut the semolina into rounds using a floured 4 cm (1½ inch) cutter; arrange in a greased shallow casserole dish.

4. 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.

Main ingredient:
Cheese
Course:
Dinner
Occasion:
Midweek dinner

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