Ingredients
Baked Semolina Gnocchi
Method
Baked Semolina Gnocchi
1.In a medium saucepan, bring milk to the boil on high. Gradually pour in semolina, whisking constantly to avoid lumps. Continue stirring for 3-4 minutes until mixture boils and thickens. Remove from heat.
2.Whisk in parmesan, butter and egg yolk to mixture, then season. Pour into a 20cm x 30cm baking paper-lined slice tray. Chill for at least 1 hour until set.
3.Preheat oven to 180°C.
4.Turn set semolina onto a board. Cut out rounds using a 5cm cutter (see tip). Arrange in a shallow baking dish, overlapping slightly. Dollop passata over top, then scatter with mozzarella.
5.Bake for 20-25 minutes until cheese is bubbling and golden. Scatter with basil leaves to serve.
If you don’t have a 5cm round pastry cutter, you can slice semolina into squares.
Note