Gluten free semolina gnocchi

My first attempt at potato gnocchi was a bit of a disaster, so I have tried a few alternatives.  This has three cheeses in it, so it is quite rich, you won’t need much.  This recipe serves 8, serve some vegetables or a salad on the side to cut through the richness.

Gluten free semolina gnocchi - three cheeses and sage burnt butter sauce

Gluten free semolina gnocchi – three cheeses and sage burnt butter sauce

 

1 litre milk

1 & 1/3 cups semolina

2 egg yolks (freeze the whites for a friand or a meringue later on)

35g (3 slices if using presliced) swiss cheese, grate finely or chop finely if it is the sliced variety

3/4 cup parmesan

120g mozzarella

170g butter

1/3 cup fresh sage leaves

 

Grease a 26cm X 18cm baking dish and set aside.  Pour milk into a large, heavy based saucepan, and bring to a simmer.  Add semolina, stirring until it thickens and starts pulling away from the sides of the pan.  Remove from heat.  Stir in swiss cheese, half a cup of the parmesan, 50g of the butter and the egg yolks.  When well combined, tip into the baking dish and smooth.  Refrigerate for approximately 2 hours, you need the texture to be firm and blubbery.

 

Preheat a fan forced oven to 160 celcius, 180 if not fan forced.  Upend the baking dish onto a clean chopping board, and with a little wiggle the mixture should come out upside down.  Cut into 8 pieces, and divide each piece into 4cm squares.  Place each into a baking dish, Divide 20g of the remaining butter into eight and dot each dish.  Sprinkle the remaining quarter cup of parmesan over each, then place a strip of mozzarella over the top.  Bake for half an hour.

Just before the gnocchi are cooked, melt the remaining butter in a small frypan, drop in the sage leaves and cook the butter until it is browned.  Pour over the gnocchi.