60 grams butter
3 tablespoons chopped sage
2 tablespoons finely chopped rosemary
2 cloves garlic, crushed
5 cups milk
1½ teaspoons sea salt
2 cups fine semolina
1 cup grated Parmesan cheese
3 eggs, lightly beaten
3 tablespoons melted butter
½ cup grated Parmesan cheese
freshly ground pepper
Line a large shallow tray or Swiss roll tin with plastic wrap.
Heat the butter, sage, rosemary and garlic in a small saucepan and cook gently until the garlic is a pale gold colour. Don’t let the garlic turn brown or it will be bitter. Tip into a bowl.
Put the milk and salt in a large saucepan and bring to just below boiling point. Reduce the heat to low and gradually whisk in the semolina in a thin, steady stream. Whisk until the mixture becomes
very thick then change to a wooden spoon.
Stir continuously for 5 minutes. Remove from the heat and beat in the Parmesan cheese and herbed butter then the eggs. Tip into the tray and spread out to an even layer. Cool, cover and refrigerate for at least 2 hours.
Preheat the oven to 180˚C.
Cut the gnocchi into small triangles and place in slightly overlapping rows in a large lightly buttered gratin dish. Drizzle over the butter and Parmesan cheese. Bake for 30 minutes until hot and golden.
Serve with the Lamb Sausage and Red Wine Ragu or simply with a green salad. Serves 6