1 litre milk
2 cloves garlic, crushed
1⅓ cups fine semolina
1 cup finely grated parmesan, plus extra for topping
50 grams butter, at room temperature
2 large egg yolks
sea salt and ground pepper
100 grams butter
⅓ cup fresh sage leaves
½ cup chopped hazelnuts
2 teaspoons sherry vinegar or lemon juice
4 slices ripe taleggio, brie or other soft cheese
Equipment: Grease a 22cm square cake tin.
Gnocchi: Place the milk and garlic in a large saucepan and bring to the boil. Slowly drizzle in the semolina, whisking constantly to prevent any lumps forming. The mixture will be very thick. Change to a wooden spoon and stir continuously over a low heat for 2 minutes. Remove from the heat, beat in the parmesan, butter and egg yolks until well combined and season generously. Tip into the tin and spread evenly. Cool then cover and refrigerate until firm, about 4 hours, or for up to 3 days.
Preheat the oven to 190°C fan bake.
Tip the semolina out onto the bench and cut into 4cm squares. Place in a large, shallow ovenproof baking dish or sauté pan and top with a very generous grating of the parmesan.
Bake for 20 minutes, or until hot and lightly golden in places.
Topping: Heat the butter in a sauté pan over medium heat until foaming. Add the sage and cook for 2 minutes then lift out with tongs. Add the hazelnuts and cook until golden then add the vinegar or lemon juice.
To serve: Top the hot gnocchi with the soft cheese then spoon over the hazelnut butter and the crispy sage. Serve immediately.