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GB Gnocchi - Semolina
This is probably the easiest form of gnocchi to make at home - they are also delicious if accompanied by a home-made tomato sauce.
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For 6 people:
½ litre/17 fl oz Water
½ litre/17 fl oz Milk
1 medium Onion, peeled and sliced
1 bay Leaf
110g/4oz freshly-grated Parmesan
1 teaspoon (5ml) Salt
freshly-ground Black Pepper
2 medium Egg Yolks
1. Slowly bring the water and milk to the boil with the sliced onion, bay leaf and salt.
2. Remove from the heat, allow to stand for about 20 minutes, then strain, and return the liquid to the pan.
3. Bring back to the boil, and slowly add the semolina – beating as you go, with a wooden spoon.
4. Cook, very gently, for about 10 minutes, stirring often to prevent lumps.
5. Remove from the heat, and add the freshly-grated Parmesan, the butter, plenty of freshly-grated pepper, and lastly the egg yolks – mixing until everything is well combined.
6. Spread the mixture evenly onto an oiled shallow roasting pan or dish, and allow to cool.
7. When cold, cut into 2cm/¾in squares.
The gnocchi can now be fried in hot olive oil, or arrange – in a slightly over-lapping fashion – on a buttered gratin dish.; sprinkled with extra Parmesan an brown in a hot oven or under the grill, before serving with an Italian-style sauce.