Semolina gnocchi

This is a quick, easy meal that kids love.  It reminds me a bit of macaroni cheese – one of my childhood favourites.  It probably only takes about as long as packet macaroni cheese to make too! 

There are no vegetables in this dish though, and is quite rich, so should be served with a good, fresh salad.  You could serve it with vegetables, but they should be quite light. 

Prepare the semolina and spread it into the tray in the morning or whenever you have time, then it only takes about 5 minutes to cut the gnocchi and finish the dish closer to tea time.  It is also fine reheated and can be frozen.

3 cups milk

pinch ground nutmeg

salt and pepper

1 cup semolina

1 egg

½ cup freshly grated parmesan cheese

extra cheese and butter for the topping or alternatives as suggested below

·        Line a slice tin with baking paper.

·        In a medium saucepan, put milk, nutmeg, salt and pepper.  Bring to the boil.

·        Reduce heat and stir in semolina.  Cook, stirring, until very stiff.

·        Remove from heat.  Add the egg and cheese.

·        Spread into lined tin.  This is easiest to do using a large metal spatula dipped repeatedly in hot water to prevent sticking.

·        Refrigerate until firm – about 1 hour.

·        Preheat oven to 180°C. 

·        Cut semolina into rounds using a biscuit cutter.  The usual size is 4 cm, but I like to make them smaller (I have a 2 cm cutter) for the kids.

·        Arrange in greased shallow casserole dish.

·        Add the topping –

o       Traditionally just a few tablespoons of melted butter and some grated parmesan. 

o       If you like it “saucier” and richer, add a drizzle of cream and some grated mozzeralla.

o       You could add some chopped fresh herbs if you like, or even put it on a bed of cooked spinach or silverbeet.

·        Bake 20 to 25 minutes, until golden.

Step One:  Heat the milk, nutmeg, salt and pepper.	Step Two:  Add semolina and stir in.
Step Three:  Cook until thick (only a few minutes).	Step Four:  Press into lined tin and refrigerate.
Step Five:  Press out circles - I make them small.  Easy for kids to help with this one.	Step Six:  Sprinkle with a little cheese and if you like, drizzle with cheese.  I use small dishes so I can easily freeze what we don't use.
	Done!  This quantity made four dishes this size with nice round gnocchi, and two that I put the "leftover" shapes - triangles and diamonds from between the circles.