Three cheese semolina gnocchi and a fresh herb dressing
Serves 10 – 12
1.5 litres milk
320 g semolina
6 egg yolks
200g soft cow’s milk cheese , rind removed and chopped
sea salt and black cracked pepper
8 sprigs thyme
100g grated mozzarella
80g grated parmesan
Sea salt and cracked black pepper
1/2 cup flat leaf parsley, chopped finely
1 tbs fresh dill, chopped
90 ml olive oil
1 tbs lemon juice
1 tbs lemon zest
1 garlic clove finely crushed
To make the dressing, place the parsley, dill, oil, lemon juice, zest and garlic in a bowl and mix to combine. Set aside, so the flavours infuse.
Lightly grease and line a 20cm x 30cm slice tin with parchment paper.
Place the milk in a large heavy based saucepan over a medium heat, bring to the boil and gradually add the semolina.
Using a wooden spoon, stir for 2-3 minutes or until cooked through, whisk out any lumps.
Remove from the heat, add the eggs yolks, cow’s cheese, salt and pepper and stir until well combined.
Spoon mixture into the prepared tin and refrigerate for 2 hours or until set.
Once set, take out of tin and cut gnocchi into 10 x 4 cm x 10cm rectangles and place on a lightly greased oven tray.
Top with thyme leaves and sprinkle with mozzarella and parmesan. Place under a hot grill until the cheese is melted and golden on top.
To serve, place a slice of gnocchi on an individual serving plate and top with dressing.
Note – I used a Tomme de Savoie, chopped into very small pieces, so it melted easily into the mixture.