Photo of Semolina gnocchi with mushroom ragu by WW

Semolina gnocchi with mushroom ragu

9
9
9
SmartPoints® value per serving
Total Time
1 hr 10 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate
This take on traditional gnocchi is sure to be a favourite of all family members, especially with the rustic flavours of the Ragu.

Ingredients

Skim milk

3 cup(s)

Fresh bay leaf

1 whole, or dry leaf

Fresh thyme

1 tbs, (1 sprig)

Semolina, dry

1 cup(s), (180g)

Grated parmesan cheese

cup(s), (25g)

Egg(s)

1 medium, lightly beaten

Olive oil

1 tbs

Brown onion

1 medium, thinly sliced

Garlic

2 clove(s), crushed

Mushrooms

200 g, Portabello, thinly sliced

Mushrooms

200 g, Button, thinly sliced

Canned diced tomatoes

400 g, (1x 400g can)

Fresh sage

2 tbs, finely shredded, plus extra to serve

Instructions

  1. Lightly spray a 23cm (base measurement) square cake tin with oil, and line the base inside with plastic wrap. Combine milk, bay leaf and thyme in a large saucepan over high heat and bring to a simmer. Reduce heat to low. Remove and discard bay leaf and thyme. While constantly stirring with a wooden spoon, gradually pour in the semolina in a thin, steady stream. Cook, stirring constantly, for 3 minutes or until the mixture comes away from the side of the pan. Remove from heat. Stir in the parmesan and egg until combined. Season with salt and pepper. Spoon into the prepared tin and smooth the surface with the back of a spoon. Place in the fridge for 30 minutes to set.
  2. Preheat oven to 180°C. Line a baking tray with baking paper. Turn the semolina onto a clean work surface. Using a sharp knife, cut the semolina into quarters. Cut each quarter into quarters. Cut each square in half to form a triangle. Place on the prepared tray. Bake for 15 minutes or until heated through and lightly golden.
  3. Meanwhile, heat the oil in a large frying pan over high heat. Cook the onion and garlic, stirring, for 5 minutes or until the onion softens. Add combined mushroom and cook, stirring, for 5 minutes or until tender. Add the tomato and chopped sage and cook for 5 minutes or until heated through and the sauce thickens slightly. Season with salt and pepper.
  4. Divide the gnocchi among serving plates. Top with the mushroom ragu and sprinkle with the extra sage leaves to serve.

Notes

SERVING SUGGESTION: Add 1 radicchio, leaves separated and torn, tossed with half a bunch of fresh rocket, and drizzled with a little balsamic vinegar.