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Basic Baked Semolina Gnocchi  Veg  HT ACC  Italian  30mins plus cooling

Serves 4 as a side dish (accompaniment)    Hot Cold  Vegetarian  Herbs Main Course  Accompaniment    Italy  Europe

450ml/15fl.oz.Vegetable Stock
100g /4oz Semolina
1 tbsp Freshly Chopped Oregano
1 Egg, beaten
50g/2oz Freshly Grated Parmesan Cheese
50g/2oz Butter
Salt and Freshly Ground Black Pepper


1. Place the stock in a large saucepan, bring to the boil then sprinkle in the semolina, stirring constantly and cook, stirring for about 4 minutes or until the mixture is very thick

2. Remove from the heat, allow to cool slightly then add the herbs, egg, half the cheese, salt and pepper and mix well.

3. Transfer the mixture to a large baking tray or board and spread it out evenly to a depth of about 12mm/ ˝ “thick. Set aside and allow it to set and cool completely.

4. Once cold, preheat the oven to 200C, 400F, Gas Mark 6 and grease a shallow ovenproof dish which is large enough to take the pieces (overlapped) in a single layer.

5. Cut it the set semolina mixture into 5cm /2- inch squares or triangles then arrange them , very slightly overlapping in the greased dish.

6. Melt the butter in a small saucepan, season with pepper, pour over the gnocchi then sprinkle with the remaining cheese and bake for 15 - 20 minutes until golden brown and slightly puffed up. Serve hot as an accompaniment.

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Key Cooking techniques

Chop to – To cut into pieces of approximately the same size

Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Simmer - To maintain the temperature of a liquid at just below boiling.


Make Ahead/ Freeze


Tips, Options and Substitutions

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

Accompaniment Recipes 

Side Salads

Vegetable Side Dish  Recipes  

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