Recipes+
Ingredients
Method
1.Grease a 33x23cm (base measurement) Swiss roll pan.
2.Place milk in a medium saucepan and bring to the boil. Reduce heat to low. Using a wooden spoon, gradually stir in semolina. Cook and stir for 6-8 minutes or until semolina is very thick and comes away from side of the pan. Be careful when stirring semolina over heat – as it thickens, it can bubble and “spit”. Remove from heat.
3.Combine the egg and 1 cup cheese in a small bowl. Working quickly, stir egg mixture into semolina until combined. Season to taste with salt and freshly ground black pepper. Spread semolina into prepared pan. Cool 5 minutes. Cover with plastic food wrap and chill for 1 hour or until firm.
4.Preheat oven to 200°C (180°C fan-forced). Grease a 6-cup shallow ovenproof dish. Spread napoletana sauce over base of dish. Using a floured 5.5cm round pastry cutter, cut 20 rounds from semolina to make gnocchi.
5.Arrange gnocchi over sauce and sprinkle with remaining cheese and rosemary. Bake for 15 minutes or until cheese has melted.
Semolina is coarsely ground durum wheat used to make pasta, gnocchi and some puddings and soups. You’ll find it in the health food aisle.
Note
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