Our Eating Around the World Adventure sure has been an exciting one. I have been trying new recipes, cooking things I have never tried before, like these Semolina Gnocchi.
I had never tried semolina until I got married, my mother in law made dumplings out of it. So even though I had tried semolina, I was a little nervous serving these gnocchi, as I wasn't sure if my family would love it.
Well, they did, this was delicious, this is comfort food, it was far better than I thought it would be.
I loved it as is, but I also served it with a tomato sauce for those that wanted to add the sauce.
You can add less butter if you choose.
Now you cut out rounds to make the gnocchi, but with all the off cuts, I just put them in a separate baking dish and baked those to. Now you wouldn't serve that to guests, but my family did not care about the weird shapes, they ate the off cuts to.
This is easy and cheap to make, something you really should try.
I had never tried semolina until I got married, my mother in law made dumplings out of it. So even though I had tried semolina, I was a little nervous serving these gnocchi, as I wasn't sure if my family would love it.
Well, they did, this was delicious, this is comfort food, it was far better than I thought it would be.
I loved it as is, but I also served it with a tomato sauce for those that wanted to add the sauce.
You can add less butter if you choose.
Now you cut out rounds to make the gnocchi, but with all the off cuts, I just put them in a separate baking dish and baked those to. Now you wouldn't serve that to guests, but my family did not care about the weird shapes, they ate the off cuts to.
This is easy and cheap to make, something you really should try.
Recipe
Recipe adapted from Antonio Carluccio's cookbook 'Pasta'
Serves 4-6
750ml milk
Salt and pepper, to taste
150g unsalted butter, plus extra for greasing
250g fine semolina
olive oil
2 medium eggs
150g parmesan cheese, freshly grated
A pinch of freshly grated nutmeg, optional
Put the milk in a large saucepan and bring to the boil with a pinch of salt and 30g of the butter. Now pour the semolina in slowly, stirring, with a whisk, in order to avoid forming lumps, and cook, still stirring, though now you change to a spoon, for 20 minutes. Remove from the heat.
Now line with baking paper a large baking tray. Lightly oil the paper.
Beat the eggs in a bowl with 20g of the parmesan and some salt and pepper.
Before the semolina becomes cold but when it is not still too hot, pour the egg mixture into the semolina pan and mix well. Now pour the semolina on to the oiled, prepared baking tray and spread with a spatula to about 2.5cm in height. Leave to get cold, you can refrigerate it.
Preheat the oven to 180C/160C fan forced.
In the meantime, grease an ovenproof ceramic dish, about 26 x 20cm in size with butter.
When the semolina is cold, cut out discs with a 4cm round pastry cutter.Lift these discs out and place in the greased dish, slightly overlapping them, until the dish is filled. (Put all offcuts in a separate dish, don't waste it). Sprinkle with the rest of the parmesan and the butter and the nutmeg, if using.
Bake in preheated oven for 20-30 minutes until the cheese on top melts and browns.
Serves 4-6
750ml milk
Salt and pepper, to taste
150g unsalted butter, plus extra for greasing
250g fine semolina
olive oil
2 medium eggs
150g parmesan cheese, freshly grated
A pinch of freshly grated nutmeg, optional
Put the milk in a large saucepan and bring to the boil with a pinch of salt and 30g of the butter. Now pour the semolina in slowly, stirring, with a whisk, in order to avoid forming lumps, and cook, still stirring, though now you change to a spoon, for 20 minutes. Remove from the heat.
Now line with baking paper a large baking tray. Lightly oil the paper.
Beat the eggs in a bowl with 20g of the parmesan and some salt and pepper.
Before the semolina becomes cold but when it is not still too hot, pour the egg mixture into the semolina pan and mix well. Now pour the semolina on to the oiled, prepared baking tray and spread with a spatula to about 2.5cm in height. Leave to get cold, you can refrigerate it.
Preheat the oven to 180C/160C fan forced.
In the meantime, grease an ovenproof ceramic dish, about 26 x 20cm in size with butter.
When the semolina is cold, cut out discs with a 4cm round pastry cutter.Lift these discs out and place in the greased dish, slightly overlapping them, until the dish is filled. (Put all offcuts in a separate dish, don't waste it). Sprinkle with the rest of the parmesan and the butter and the nutmeg, if using.
Bake in preheated oven for 20-30 minutes until the cheese on top melts and browns.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060705644846
Pin it: www.pinterest.com.au/pin/399413060705644846
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