Roman style sundried tomato semolina gnocchi
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.