Rosemary Semolina Gnocchi with Warm Salsa
Published in Vegetarian
Ingredients:
- 600 ml milk
- 5 – 10 ml finely chopped fresh rosemary
- 1 clove garlic, crushed
- 125 g semolina
- 1 egg, whisked
- 60 – 100 gr freshly grated Parmesan/Pecorino
- 2 ml salt
- melted butter & extra grated cheese
Ingredients: Salsa:
- 250 – 300 g tomatoes, peeled, chopped
- 3 spring onions, chopped
- 10 ml balsamic vinegar
- 15 ml olive oil
- 4 – 6 torn basil basil leaves
- chopped parsley
- salt, sugar, freshly ground black pepper to taste
Preparation:
- To prepare the salsa: roughly chop all the salsa ingredients in a processor, being careful not to turn it into a puree. Heat
- gently, stirring constantly, to just below boiling point.
- Rub the base of a deep saucepan with oil, and pour in the milk. Add the rosemary and milk and bring to the boil slowly.
- Gradually sprinkle in the semolina, stirring all the time to stop lumps forming – be careful, as the mixture spits like mad.
- Reduce heat to very low and cook, stirring constantly until the mixture gets very thick – about 5 – 8 minutes.
- Remove from the stove and beat in the egg, salt and cheese.
- Have ready a heatproof, oiled large dish or plate – about 23 cm in diameter. Pour the mixture into the dish and spread it to a thickness of not more than 1.5 cm, working quickly as the mixture sets almost immediately.
- Allow to cool, then cut into shapes. Place the shapes, slightly overlapping, in the pie dish. Brush the tops with melted butter, sprinkle with the extra cheese and bake at 200° C for about 20 minutes.
- Finish by browning under the grill to turn the gnocchi golden brown. Serve with the salsa.
Serves 4.
