SEMOLINA GNOCCHI BAKED WITH CHEESE

Preparation Method :

• Preheat oven to moderate 180°C and grease a 6-cup ovenproof dish.
• Bring milk to the boil in a medium pan. Slowly sprinkle semolina over the surface of the milk, whisking to prevent lumps.
• Cook for about 8 minutes stirring constantly until mixture forms a smooth thick ball. Stir in egg yolks, parmesan cheese, melted butter and season to taste with salt and pepper.
• Lightly dampen bench top with water, spread semolina mixture onto surface with a wet flat-bladed knife.
• Smooth out mixture to about 1 cm thick. Cut into rounds with a wet 6 cm cutter.
• Place half of gnocchi rounds in the base of the dish; pour over tomato puree and place remaining gnocchi rounds over the top.
• Sprinkle with grated parmesan cheese and dot with butter.
• Bake 20 minutes or until crisp and golden brown. Garnish with fresh basil leaves. Serve it immediately.