Semolina gnocchi with mushroom ragu
Fresh bay leaf
1 whole, or dry leaf
1 tbs, (1 sprig)
1 cup(s), (180g)
Grated parmesan cheese
⅓ cup(s), (25g)
1 medium, lightly beaten
1 medium, thinly sliced
2 clove(s), crushed
200 g, Portabello, thinly sliced
200 g, Button, thinly sliced
Canned diced tomatoes
400 g, (1x 400g can)
2 tbs, finely shredded, plus extra to serve
- 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.
- 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.
- 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.
- Divide the gnocchi among serving plates. Top with the mushroom ragu and sprinkle with the extra sage leaves to serve.