Serve these semolina gnocchi with rich tomato sauce and crunchy pine nuts.
- Line a 20 x 30cm (base measurement) Swiss roll pan or baking tray with non-stick baking paper. Place milk in a saucepan and bring just to the boil over high heat. Reduce heat to medium-low and add the semolina in a thin steady stream. Cook, stirring, for 10 minutes or until mixture is stiff and grains are tender. Remove from heat.
- Add the egg and 70g (3/4 cup) of the parmesan to the semolina mixture and stir until well combined. Spoon into the prepared pan and use a spatula to smooth the surface. Set aside for 2 hours or until cool and firm.
- Preheat oven to 200°C. Use a 6cm-diameter round pastry cutter to cut 18 discs from the semolina mixture.
- Spread the tomato sauce over the base of a 19 x 28cm (base measurement) ovenproof dish. Arrange semolina discs, overlapping slightly, on top.
- Combine the pine nuts and remaining parmesan in a small bowl. Sprinkle the semolina discs with parmesan mixture. Bake in oven for 15 minutes or until warmed through and nuts are toasted. Sprinkle with oregano leaves and serve immediately.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set