Gnocchi al Forno
HT MC Italian 50mins
Vegetarian Main Course Italy Europe
Freshly Grated Parmesan
tbsp Single Cream
Grease a Swiss Roll tin with oil. Heat the milk to just boiling point, sprinkle
in the semolina, season with salt, pepper and nutmeg and cook, stirring for 5
minutes until the mixture becomes very thick. Remove from the heat and beat in
100g/4oz of the cheese.
Turn the mixture into the Swiss roll tin, level out with a palette knife and
leave in a cool place, but not the fridge, for about 1 hour.
Preheat the oven to 200C, 400F, Gas mark 6. Generously grease a shallow
Once cold, cut the semolina mixture into circles with a pastry cutter (about
6.5cm/2 1/2inches in diameter). Arrange the circles in the shallow dish,
In a bowl, beat together the egg yolk and cream then pour over the gnocchi. Bake
near the top of the oven for 30 minutes until golden brown. Serve immediately.
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