Baked Semolina Gnocchi
Photography Aaron McLean.
The gnocchi can be made 1 day ahead. Cover and refrigerate but remove from the fridge 1 hour before baking.
Serves: 6
INGREDIENTS
60 grams butter
3 tablespoons chopped sage
2 tablespoons finely chopped rosemary
2 cloves garlic, crushed
5 cups milk
1½ teaspoons sea salt
2 cups fine semolina
1 cup grated Parmesan cheese
3 eggs, lightly beaten
To cook
3 tablespoons melted butter
½ cup grated Parmesan cheese
freshly ground pepper
METHOD
Line a large shallow tray or Swiss roll tin with plastic wrap.
Heat the butter, sage, rosemary and garlic in a small saucepan and cook gently until the garlic is a pale gold colour. Don’t let the garlic turn brown or it will be bitter. Tip into a bowl.
Put the milk and salt in a large saucepan and bring to just below boiling point. Reduce the heat to low and gradually whisk in the semolina in a thin, steady stream. Whisk until the mixture becomes
very thick then change to a wooden spoon.
Stir continuously for 5 minutes. Remove from the heat and beat in the Parmesan cheese and herbed butter then the eggs. Tip into the tray and spread out to an even layer. Cool, cover and refrigerate for at least 2 hours.
Preheat the oven to 180˚C.
Cut the gnocchi into small triangles and place in slightly overlapping rows in a large lightly buttered gratin dish. Drizzle over the butter and Parmesan cheese. Bake for 30 minutes until hot and golden.
Serve with the Lamb Sausage and Red Wine Ragu or simply with a green salad. Serves 6
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.