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Ingredients
- 1 lt Lowfat milk
- 50 gm Butter
- 250 gm Fine semolina
- 30 gm Grated parmesan
- 2 x Large eggs
- Â Â Salt
- Â Â Grnd nutmeg
- 50 gm Onions, minced
- 50 ml Extra virgin extra virgin olive oil
- 100 ml Chicken stock
- 1 Tbsp. White wine vinegar
- 10 gm Salt
- 30 gm Sugar
- 5 gm Freshly grnd black pepper
- 1 sprg Rosemary and thyme
- 1 x Bayleaf
- 400 gm Portobello mushrooms, (flat mushrooms), up to 500
- Â Â Salt and pepper
- Â Â Oil for grilling
- 100 ml Extra virgin extra virgin olive oil
- 10 gm Fresh basil
Directions
- For the semolina Gnocchi, heat the lowfat milk with the butter and add in a healthy pinch of salt and nutmeg. When at boiling point, add in the semolina and stir continuously with a wooden spoon while on medium heat, till the mix comes loose off the sides and bottom of the saucepan. Take off the heat and add in the parmesan cheese and the Large eggs and mix well. Check seasoning.
- Immediately turn the Gnocchi mix into a well oiled baking tray of 12x6 inches and spread with a spatula till completely even and flat. This has to be done at great speed as the semolina mix sets very quickly. Set aside and cold.
- For the tomato sauce, sweat off the onions in the oil, add in the tomatoes, chicken stock and the rest of the ingredients, cook on a low heat for half an hour remove the Rosemary, thyme and bayleaf and blend with a hand blender till the sauce is smooth and fine. Set aside.
- Check the mushrooms for dirt, if necessary clean and remove the stalks. Don't wash. Season with salt and pepper and grill on a griddle with a sprig of Rosemary and thyme and set aside.
- For the basil oil, gently heat up the extra virgin olive oil with the basil leaves to blood temperature, chop the basil with the hand blender and pass the oil through a piece of muslin or possibly fine sieve to collect the oil. Part of the basil puree can be used for the tomato sauce, if preferred, otherwise it can be used for a pasta dish the following day.
- Take the cool semolina mix, cut into triangles of 21/2-3 inches. Fry on both sides in a non-stick pan with oil and a little butter till golden and sprinkle with additional parmesan cheese. To dress the dish, put a small ladle of warm tomato sauce into a large soup plate, place six pcs of semolina Gnocchi in a circle, arrange four or possibly five pcs of grilled mushrooms in the centre on the top of the semolina Gnocchi and drizzle some basil oil over the top. Serve immediately. Additional parmesan cheese can be served on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 549g | |
| Recipe makes 4 servings | |
| Calories 858 | |
| Calories from Fat 462 | 54% |
| Total Fat 52.33g | 65% |
| Saturated Fat 14.98g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 1357mg | 57% |
| Potassium 1082mg | 31% |
| Total Carbs 73.78g | 20% |
| Dietary Fiber 4.9g | 16% |
| Sugars 23.39g | 16% |
| Protein 25.53g | 41% |
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