We were at a Restaurant in Perth for a buffet, and i had this dish there. I went back twice to add more of this beauty, and i couldn’t leave without the recipe. The chef gladly gave it to me. So here it is “semolina gnocchi”, truly delicious. Please keep in mind (for gluten free people) semolina is made of wheat, therefore has gluten. I would imagine you could replace it with polenta, that of course is made of corn, that has no gluten, but i didn’t try that.
Milk- 1 liter
Butter- 100 g
Semolina- 200 g
Grated cheese- 100 g (i am using cheddar)
Eggs- 2 large
Egg yolks- 3 pieces
Salt +pepper to taste
For the mushroom sauce:
Butter- 50 g
Mushrooms- 200 g
Milk -200 ml
Cream 100 ml
Heat oven to 160 degrees.
Heat milk with butter in a pan. I love polenta and ugali, so i have a perfect pan, non stick with one handle, medium sized.
Just when it starts to boil slowly add semolina into the milk and stir vigorously. Keep on adding and stirring.
When all semolina is pored , take it off the heat and add eggs, one by one, then yolks and finally grated cheese. it is quite hare to stir it at this time, but so worth it.
Place in a paper lined tray (all mixture will be around bread loaf size).
Cook in the oven- 25-30 minuets, till golden brown.
Start on your sauce.
Chop an onion finely and cook with a little butter in a pan ( i washed the semolina pan and using it again)
Keep on stirring. Slice mushrooms ( stems removed, just snip it with your fingers) and add to an onion.
Cook for 10 minuets or so, till all the moisture from mushrooms evaporated. Add milk , salt ,pepper,reduce the heat , cover, and let it simmer for 20 minuets.
Transfer to a blender, blend till smooth, return back to a pot add cream, heat it through. Sauce is ready.
Take your Gnocchi out of the oven and let it cool, before cutting it up.
Serve the slices with a mushroom sauce.
The sauce complements gnocchi beautifully, i just had two slices, ok three, don’t judge (will most likely have more).