Serves 4
INGREDIENTS
- 4 cups milk
- 140g (1 ¼ cups) semolina
- 2 egg yolks
- 30g butter
- 90g (1 ¼ cups) finely grated pecorino or parmesan
Mushroom sauce
- 1 Tbsp olive oil
- 2 garlic cloves, crushed
- 400g mushrooms, quartered or halved
- 125ml (½ cup) madeira or port
- 80ml (1/3 cup) thickened cream
- 1 Tbsp fresh thyme leaves
- 80g (½ cup) frozen peas
- 2 Tbsp chopped fresh continental parsley
METHOD
- Line a 20 x 30cm baking tray with baking paper. Bring the milk to a simmer in a large saucepan over high heat. Add the semolina in a thin steady stream, stirring constantly. Reduce heat to medium-low. Cook, stirring, for 2 minutes or until the mixture is thick and comes away from the side of the pan. Beat in the egg yolks, butter and 70g (1 cup) of pecorino. Season with pepper. Spoon into the lined pan and smooth the surface. Set aside for 4 hours or until cool and firm.
- Preheat oven to 200°C. Use a 7cm round pastry cutter to cut discs from the semolina mixture. Transfer to a lined tray, allowing room for spreading. Sprinkle with remaining pecorino and bake for 20 minutes or until puffed and golden.
- Meanwhile, to make the mushroom sauce, heat the oil in a large frying pan over medium-high heat. Stir in the garlic for 1 minute or until aromatic. Stir in the mushrooms for 2 minutes or until golden. Add the wine and simmer for 2 minutes or until the liquid reduces by half. Add the cream and thyme. Simmer for 3 minutes or until the sauce thickens. Stir in the peas. Cook until heated through. Stir in the parsley. Season.
- Transfer the gnocchi to a platter. Top with the mushroom sauce.
Per serve 2610kJ | Fat 35g | Sat fat 20g | Fibre 4g | Protein 25g | carbs 43g | sugar 18g
