Italian Walnut and Parmesan Gnocchi Recipes

Ingredients :

575 ml milk

150 g semolina

1 tsp salt

50 g butter or margarine

75 g Cheddar cheese, grated

50 g finely grated Parmesan cheese

50 g walnuts, finely chopped

1 Grade 1 or 2 eggs, beaten

1. Pour milk into a heavy based saucepan.
2. Add semolina, salt and half the butter or margarine.
3. Slowly bring to the boil, stirring continuously.
4. Continue to cook moderately for a further 3 minutes when mixture will be very thick.
5. Remove from heat and beat in 50 g Cheddar cheese adn 25 g Parmesan cheese, the walnuts and egg.
6. Return to heat and cook slowly, stirring all the time, for a further 2 minutes.
7. Spread into a greased Swiss roll tin and smooth top with a knife dipped in water.
8. Cover loosely with foil and refrigerate until firm.
9. Cut into 1" (2.5 cm) squares and arrange, in layers, in a greased, 1 liter shallow, heatproof dish.
10. Dot with flakes of remaining butter or margarine, sprinkle with rest of the cheese and reheat and brown for 15-20 minutes in oven 400F, Gas 6.
11. Spoon out of dish to serve.

Serves 4 - 6

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