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Thursday, March 12, 2020

Baked semolina gnocchi with eggplant

This dish is made with the aim of clearing up some semolina flour and a couple of eggplants. I am so glad that it turned out very well. It’s a lot of work and washing by the way, but if you have a couple of hours to spare, it will be a dish worth remembering.

This dish is made up of 2 parts; the semolina gnocchi and a medley of chopped veg that ended their existence hiding under a layer of mixed cheese. It offers a plethora of textures (soft,crunchy) and tastes (sweet,sour,savory).

The gnocchi portion here is more like for 4, and just as well. Considering the amount of work that went into it, a second portion reserved for another day is a good idea. If leftover cheese gnocchi is not your thing, half the amount.

Makes for 2.

Ice cream scoop
Oiled baking dish
Sturdy ladle

Semolina gnocchi:
3 cups hot milk
1 ¼ cup semolina flour ( coarse )
50g stilton

Bring milk to a boil.
Stir in semolina.
Add stilton.
Stir until mixture turns homogenous.
Cool mixture for about 10 minutes.
Stir in egg until well mixed.
Use an ice cream scoop and portion out gnocchi balls .
Lay them on an oiled baking dish.
Any excess, scope out into balls and send it to the freezer.
Set aside until the filling is ready.

Eggplant filling:
2 eggplants, peeled and cubed
4 sticks of celery, strings removed and chopped
2 carrots, peeled and minced
1 granny smith, peeled and cubed
¼ Leggo Pasta Stir In sauce

Cheese topping: ½ pack mixed pizza cheese

Saute eggplants, celery, carrots until the surface is seared.
Add apples.
Add sauce. Toss to coat vegetables.
Transfer sauced vegetables over the semolina gnocchi.
Sprinkle cheese over the top of the filling.

Oil an aluminum sheet.
Foil the dish, oil side facing the dish.
In a cold oven, bake at 180C for 1 hour.
Remove foil and bake for another 15 minutes.

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