Semolina Gnocchi Bake by janetvwilloughby. A Thermomix <sup>®</sup> recipe in the category Side dishes on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Semolina Gnocchi Bake

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Ingredients

6 portion(s)

Semolina Gnocchi

600 g Milk
200 g fine semolina
60 g parmesan grated
1 teaspoon salt
2 egg yolks
30 g Butter
100 g white castello broken into pieces, for topping
100 g parmesan grated, for topping

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6

4h 10min

Preparation 3h 35min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Baking Cooking Heating Brunch Dinner Lunch Snack Side dish Vegetarian

Recipe's preparation

If you need to grate parmesan, grate 10 sec/spd 10. Set aside.

Clean and dry bowl.

Weigh semolina into a small bowl then set aside.

Place milk in bowl and heat 5-8 mins/100 deg/spd 3 MC on until it just reaches boiling point. Turn off before the milk boils over.

Turn to spd3, then slowly add semolina through hole, until blended.

Cook 20 mins/70deg/spd3 MC on. Semolina will thicken, and come easily away from the side of the bowl. Remove bowl and set on bench with lid off to cool for a few minutes.

Add 60g parmesan, salt, egg yolks and butter 20secs/spd6 MC on.

Spoon mixture into a slice tray (or similar) which has been lined with baking paper, and smooth out evenly. Then place in the fridge for a few hours to chill completely.

Remove semolina from the fridge and place on a large board or bench. Using a cutter, cut out shapes and place overlapping in a greased baking tray. I used a square cutter to reduce wastage. If the mixture is too sticky to work with, dust with a bit of plain flour, and use floured hands when working with the shapes.

Cover with the extra paremsan and white castello, and bake for 35-40 mins at 180C until golden.

Accessories you need

Spatula TM5/TM6
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Tip

Adapted from a BHG magazine recipe. The picture shown has layers of gnocchi, but if you are short on time you could top with the cheeses after smoothing it out, and serve it as one layer.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.