Semolina Gnocchi

Method

1. 1In a med pot place milk, bay leaves, nutmeg and season with salt & pepper. Bring to simmer, stirring with whisk. Simmer for 2 minutes on low heat.
2. 2Prepare a square baking dish with baking paper & a little spray.
3. 3Now back to pot, take out bay leaves, stir in semolina , pouring in slowly and whisking. Turn off heat, it will thicken very quickly. If it gets too thick you can stir add a tiny bit more milk (not too much). Now add egg yolks, keep stirring, then parmesan cheese.
4. 4Pour mixture into the baking dish, make sure it is even and flat. Let it sit there for 20 mins, then place in fridge for 1-2 hours.
5. 5Preheat oven 190c (375F).
6. 6Bring out the gnocchi from fridge, grab a 5cm (2 inch) cutter (we used a thick champagne glass) and cut out 19 circles. Best results, dip glass/cutter in water after each circle as the mixture will stick.
7. 7Lay out on baking tray lined with baking paper. Spray tops with a little cooking spray or melted butter.
8. 8Cook in oven for 20 mins, turn over so you crisp up both sides. If your oven is nit a hot oven, turn on fan bake.
9. 9Whilst gnocchi is in the oven, lay your cherry tomatoes on a lined baking tray spray with a touch of olive oil spray, dried oregano, salt & pepper. Bake for 15-20 minutes.
10. 10Now everything is cooking, grab a pot, pour in your passata, crushed garlic, basil, pepper (if you want more herbs you can add them). Simmer for 5 mins.
11. 11Check gnocchi, should be nice and crispy on the outside, remove from oven. Tomatoes should be now softened, takeout.
12. 12On a plate, divide tomato mixture on the base neatly. Place gnocchi on top, slightly leaning on each other and cherry tomatoes around plate. Option if you like, cheese, you can grate tasty on top or parmesan.
13. 13Serve with a side salad.