Tuesday 12th December 2017
Welcome, Guest. | Register
close [x]

Login

Register

Serves 4
Preparation time: 5 minutes
Cooking Time: 30 minutes

Ingredients
For the gnocchi:
300g semolina flour
1 litre of vegetable stock
100g chopped sundried tomatoes (you can also use paste)
100g grated Parmesan cheese
3 egg yolks
1 tablespoon of chopped fresh basil
Salt to taste

200g fresh girolles mushrooms
1 small cauliflower head, separate the florets
1 large banana shallot, sliced
1 clove of garlic, chopped
1 teaspoon Madras curry powder (mild)
500ml vegetable stock
150ml white wine
50ml olive oil
Salt to taste

Share This

Recipe by Ivano de Serio, Head Chef of The Old Bakery

Roman style sundried tomato semolina gnocchi with girolles mushrooms and curried cauliflowers

METHOD
Place the oil, shallot and garlic in a saute pan and cook on low heat for 2 minutes. Add the washed and drained mushrooms and cook for 2–3 minutes depending on the size. Take the mushrooms off the pan, add the cauliflowers and the curry powder, cook for 1 minute, wet with the white wine and cook for 2 minutes on medium heat. Wet with the stock and season with salt. Cook for 6–7 minutes.

For the gnocchi: Place the stock and chopped sundried tomatoes in a deep based pan and bring to the boil. Gently add the semolina and whisk constantly. Cook for 5–6 minutes on low heat adding a little more stock if necessary. Take off the fire and add the Parmesan cheese, chopped basil and egg yolks. Mix well and pour in a 30 x 30cm tray previously lined with cling film. Spread evenly and let cool down.

When cold, using a round cutter, cut 12 discs and place on a lightly oiled baking tray. Bake at 190C (hot oven) for 15 minutes. Serve with the mushrooms and cauliflowers.

Comments Add your thoughts.

Add a comment


  • Please note, your comment will appear upon approval by an administrator