Roman style sundried tomato semolina gnocchi

Serving size: 4
Preparation time: 5 minutes
Cooking time: 30 minutes

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

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June 2015

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.

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