Roman style sundried tomato semolina gnocchi

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.

We Recommend

Shallot and Chicken Pastilla

Grilled Shallot and Chicken Banh Mi

Shallot and Oyster Mushroom Shawarma

Rhubarb, raspberry and plum crumble

Chilli and cumin cauliflower traybake with sweetcorn hummus

Beetroot and squash ‘Huntsman Pie’

View all