Serve these semolina gnocchi with rich tomato sauce and crunchy pine nuts.
Ingredients
- 1L (4 cups) milk
- 185g (1 cup) semolina
- 1 egg, lightly whisked
- 95g (1 1/4 cups) shredded parmesan
- 625ml (2 1/2 cups) Italian tomato sauce (see related recipe)
- 55g (1/3 cup) pine nuts
- 2 tablespoons fresh oregano leaves
Equipment
- 20x30cm Swiss Roll pan
Method
- Step 1Line 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.
- Step 2Add 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.
- Step 3Preheat oven to 200°C. Use a 6cm-diameter round pastry cutter to cut 18 discs from the semolina mixture.
- Step 4Spread the tomato sauce over the base of a 19 x 28cm (base measurement) ovenproof dish. Arrange semolina discs, overlapping slightly, on top.
- Step 5Combine 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.
- Low carb
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
1630 kj
Energy
21g
Fat Total
8.5g
Saturated Fat
3g
Fibre
18g
Protein
32g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Steve Brown
- Publication: Australian Good Taste
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