Three Cheese Semolina Gnocchi Bake with Pecans, and Cherry Tomatoes | The Source Bulk Foods
Three Cheese Semolina Gnocchi Bake with Pecans, and Cherry Tomatoes https://www.thesourcebulkfoods.co.uk/wp-content/uploads/2021/04/3-Cheese-Gnocchi-scaled.jpg Lunch, Dinner 80g butter 1L milk 1/2 tsp fresh cracked pepper 1 tsp fresh grated nutmeg 2 tsp vegetable broth powder 2 tbs Italian mixed herbs 250g semolina 50g pecorino, grated 50g cheddar, grated 100g parmesan, grated 3 egg yolks Olive oil, for greasing 400g cherry tomatoes 40g pecans, roughly chopped Handful fresh basil. In a large saucepan, bring the butter, milk, pepper, nutmeg, vegetable broth powder and Italian mixed herbs to the simmer. Slowly whisk in the semolina until smooth. Add the pecorino, cheddar, half the parmesan and the egg yolks and mix well. Take off the heat and continue to mix until cheese has melted through. Season with salt. Allow to sit for 10 minutes to thicken. Divide mixture between two large pieces of baking paper and roll into sausage shapes, about 10cm diameter. Twist the ends to seal and place in the fridge for 2 hours to set. Preheat oven to 180°C. Grease a baking dish with olive oil. Remove semolina mixture from the fridge and unwrap. Slice into gnocchi pieces, about 2cm thick. Place the gnocchi, cut side down, in the base of the baking dish. Sprinkle with the rest of the parmesan cheese and drizzle with olive oil. Place in the oven and bake for about 30 minutes or until golden brown. At the same time, roast the cherry tomatoes in a separate baking dish for 10-15 minutes. Drizzle with olive oil, salt and pepper. To serve, top the gnocchi with the cherry tomatoes, along with chopped pecans and fresh basil leaves. Complement the meal with a simple rocket and lemon salad or alongside roast meat or stew. PT3 HoursM
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Three Cheese Semolina Gnocchi Bake with Pecans, and Cherry Tomatoes

DOWNLOAD RECIPE

Three Cheese Semolina Gnocchi Bake with Pecans, and Cherry Tomatoes

INGREDIENTS

80g butter
1L milk
1/2 tsp fresh cracked pepper
1 tsp fresh grated nutmeg
2 tsp vegetable broth powder
2 tbs Italian mixed herbs
250g semolina
50g pecorino, grated
50g cheddar, grated
100g parmesan, grated
3 egg yolks
Olive oil, for greasing
400g cherry tomatoes
40g pecans, roughly chopped
Handful fresh basil.

TIME

3 Hours Minutes

SERVES

4

DIFFICULTY
METHOD

In a large saucepan, bring the butter, milk, pepper, nutmeg, vegetable broth powder and Italian mixed herbs to the simmer. Slowly whisk in the semolina until smooth. Add the pecorino, cheddar, half the parmesan and the egg yolks and mix well. Take off the heat and continue to mix until cheese has melted through. Season with salt. Allow to sit for 10 minutes to thicken.

1

Divide mixture between two large pieces of baking paper and roll into sausage shapes, about 10cm diameter. Twist the ends to seal and place in the fridge for 2 hours to set.

2

Preheat oven to 180°C. Grease a baking dish with olive oil. Remove semolina mixture from the fridge and unwrap. Slice into gnocchi pieces, about 2cm thick. Place the gnocchi, cut side down, in the base of the baking dish.

3

Sprinkle with the rest of the parmesan cheese and drizzle with olive oil. Place in the oven and bake for about 30 minutes or until golden brown. At the same time, roast the cherry tomatoes in a separate baking dish for 10-15 minutes. Drizzle with olive oil, salt and pepper.

4

To serve, top the gnocchi with the cherry tomatoes, along with chopped pecans and fresh basil leaves. Complement the meal with a simple rocket and lemon salad or alongside roast meat or stew.

5

Lunch

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