SEMOLINA GNOCCHI

Preparation Method :

• Line a deep 29 x 19 x 3 cm Swiss roll tin with baking paper. Place milk, nutmeg, salt and pepper in a medium pan, Bring to the boil.
• Reduce heat and gradually stir in semolina. Cook, stirring occasionally, for 5-10 minutes or until semolina is very stiff.
• Remove from heat. Add egg and 1 cup parmesan cheese to semolina mixture; stir to combine. Spread mixture in prepared tin. Refrigerate for 1 hour or until firm.
• Preheat oven to moderate 180°C. Cut semolina into rounds using a floured 4 cm cutter. Arrange in a greased shallow casserole dish.
• Pour butter over top, followed by cream. Sprinkle with combined remaining parmesan and mozzarella cheese. Sprinkle with extra nutmeg. Bake 20 minutes or until golden.