I chose this recipe because I have neither made nor eaten gnocchi before and I would like to. This is from the vegetarian chapter.
Creator: Kevin Woodford
Found on page 16.
450 ml (15 fl.oz) milk
75 g (3 oz) semolina (pasta flour)
1 egg yolk
25 g (1 0z) butter
1 tbs double cream (whipping cream)
75 g (3 oz) Parmesan, grated
1/2 tsp freshly grated nutmeg
25 g (1/2 oz) butter
1/2 onion, finely chopped
1/2 red pepper (bell pepper), seeded and sliced
1/2 leek, sliced
1 garlic clove, crushed
1 tbs chopped fresh coriander
1 tbs chopped fresh parsley
400 g can of chopped tomatoes
1 few drops of Tabasco sauce
4 tbs tomato purée
Salt and freshly ground black pepper to taste
To make the gnocchi: heat the milk to boiling and add the semolina. Stir constantly until the mixture thickens. Beat in the egg yolk, butter, cream and half the Parmesan. Then add the nutmeg, salt and pepper. Smooth the semolina mixture into a small oven-proof dish and allow to cool.
To make the sauce: melt the butter in a pan and cook the onion, pepper, leek, garlic and herbs for about 5 minutes or until softened. Add the tomatoes, Tabasco and tomato purée. Bring to the boil and simmer for about 10 minutes, stirring occasionally. Adjust taste with salt and pepper.
Turn the semolina mixture out on a worktable and cut out rounds using a 5 cm (2 inch) pastry (cookie) cutter. Arrange the gnocchi circles in the same dish in one layer, sprinkling with the remaining Parmesan. Put under a hot grill/broiler for 4-5 minutes or until the cheese has melted and turned golden brown.
To serve, transfer the gnocchi to plates and spoon the sauce around it.