Baked semolina gnocchi with gorgonzola

Serves 6 as a starter

1 litre milk

pinch salt + pepper

1/2 tsp nutmeg

250g fine semolina

2 egg yolks

2 whole eggs

80g grated parmesan

topping

90g [approx] very soft butter

200g gorgonzola

80g grated parmesan

1. Bring milk + salt, pepper, nutmeg to the boil

2. Whisk in the semolina until the mixture thickens

3. Lower the heat and simmer for 15 mins – stirring from time to time [pay attention to the bottom + sides of the pan]

4. Take off  the heat – add whole eggs, yolks and parmesan. Mix well.

5. Spread onto a greased tray – 2.5cm deep

6. When cool, cut into squares or rounds with a pastry cutter

7. Arrange them overlapping in a buttered gratin or baking dish

8. Brush with the softened butter

9. Sprinkle the top with the crumbled gorgonzola and the parmesan

10. Bake in oven at 220C for 15mins until golden brown – serve very hot

If I remember correctly, this recipe came from Antonio Carluccio and is a favourite of ours. It's very easy and great when you have friends visiting as you can prepare it, to the point of baking, before they arrive. The gnocchi have a wonderful puffed, mousse-like texture. Delicious.