Baked Semolina Gnocchi with Tomato Sauce Veg HT MC Italian  35mins plus cooling

Serves 2    Hot Cold  Vegetarian  Vegetables  Herbs Alcohol  Main Course    Italy  Europe

Ingredients
450ml/15fl.oz . Milk or Vegetable Stock
100g /4oz Semolina
1 Large Egg, beaten
75g/3oz Finely Grated Gruyere Cheese
Salt and Black Pepper
25g/1oz Butter
1 tbsp Olive Oil
½ a large Onion, finely chopped
1 Garlic Clove, crushed
1 x 400g/14oz tin Chopped Tomatoes
1 Bay Leaf
A few sprigs of Thyme
1 teasp Sugar
120ml/4fl.oz. Red Wine

Instructions

1. Place the milk or 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, then add the 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/½“ thick. Set aside and allow it to set and cool completely.

4. Meanwhile, make the sauce by heating the butter and olive oil in a medium sized saucepan then sauté the onion and garlic for 4-5 minutes until soft and translucent.

5. Add the chopped tomatoes, bay leaf, thyme, sugar, salt and pepper and the wine, bring to the boil then reduce the heat and cook over a medium heat for 15 minutes until the sauce is thick and slightly reduced. Remove the bay leaf and thyme, season with salt and pepper and set aside until you’re ready to bake the gnocchi.

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

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

6. Pour the tomato sauce over the top, sprinkle with the remaining cheese and bake for 15-20 minutes. Serve immediately.

 

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