- 3 cups (750 ml) low–fat milk
- 1¼ cups (150 g) semolina
- 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
- ¼ teaspoon ground cinnamon
- 30 g butter
- 1 large egg, beaten
- ½ cup (50 g) freshly grated parmesan
- 2 tablespoons extra virgin olive oil
- salt and pepper
- Pan–fried spinach with peas1 tablespoon extra virgin olive oil2 cloves garlic, crushed1 bunch of spring onions, chopped1 cup (155 g) frozen peas500 g English spinach, shreddedlemon or lime wedges to garnish (optional)Preheat the oven to 220°C and grease a Swiss roll tin or baking tray.
- Bring the milk to the boil in a large non–stick or heavy–based saucepan.
- Remove from the heat and slowly sprinkle in the semolina while stirring constantly.
- Return the pan to the heat.
- Add the sage, cinnamon and seasoning to taste, then stir until the mixture boils.
- Reduce the heat and simmer, stirring, for a further 1–2 minutes or until the mixture is very thick.
- Remove the pan from the heat and beat in the butter, then allow the mixture to cool slightly.
- Beat in the egg and three–quarters of the parmesan until thoroughly combined.
- Pile the mixture onto the greased tin and use a wet spatula to spread it out into an oblong or square with a thickness of 1 cm.
- Leave to cool for about 5 minutes.
- Then cut the mixture into 5 cm squares.
- Brush an ovenproof dish with a little of the oil and overlap the squares of gnocchi in it in a single layer.
- Trickle the remaining oil over and sprinkle with the remaining parmesan.
- Bake for 20–25 minutes or until the gnocchi is golden and crisp on top.
- Prepare the pan–fried spinach just before the gnocchi is ready.
- Heat the oil in a large saucepan.
- Add the garlic and spring onions, and cook for 1 minute.
- Stir in the frozen peas and cook, stirring, for 2–3 minutes or until the peas are well thawed.
- Stir in the spinach and season to taste.
- Cook, stirring, for 2–3 minutes or until the peas are hot and the spinach has just wilted.
- Serve immediately, garnishing the spinach and peas with lemon or lime wedges, if using, so that the juice can be added to taste.
Preparation: 20 minutes, plus 5 minutes cooling
Cooking: 25-30 minutes