Gnocchi With Tomato Sauce Recipes

Ingredients :

Gnocchi :

275 ml

100 g

2.5 ml

Tomato Sauce :

25 g

15 ml

900 g

15 ml

5 ml

15 ml

5 ml

pint milk

pint white or vegetable stock

bay leaf

whole meal semolina

Cheddar cheese, grated

mustard powder

salt and ground black pepper

pinch nutmeg

margarine

vegetable oil

medium sized onion, finely chopped

cloves garlic, crushed

canned tomatoes

bran

bay leaf

sugar

chopped parsley

dried oregano or basil

salt and ground black pepper

Method :

To make the gnocchi, slowly bring the milk, stock and bay leaf to the boil.
Remove the bay leaf and sprinkle on the semolina, stirring.
Stir over low heat for 4 minutes.
Remove the pan form the heat and stir in half the cheese and the mustard.
Season with salt, pepper and nutmeg and beat until the mixture is smooth.
Rinse a large baking tray with cold water and turn the semolina mixture on to the tray.
Smooth the top and leave to cool, then chill for 30 minutes.
Heat the oven to 190^oC (375^oF), Gas 5.
Grease a baking dish.
Cut the gnocchi into squares and arrange in over lapping rows in the baking dish.
Sprinkle the top with the reserved cheese, grind black pepper over and bake for 15-20 minutes, or until the top is golden brown.
Alternatively, the gnocchi can be cooked under a moderately hot grill for 15-20 minutes, taking care not to burn the top.
Serve very hot, with the tomato sauce.
To make the tomato sauce - which can be prepared well in advance and reheated - heat the margarine and oil in a pan.
Fry the onion over moderate heat for 3 minutes, stirring occasionally, add the garlic and fry for 1 minute more.
Tip in the tomatoes; add the bran, bay leaf, sugar and herbs; and season with salt and pepper.
Bring to the boil, stirring occasionally, then simmer for about 30 minutes.
Remove the bay leaf.
Serve hot.

Serves 4

Per Serving : 20 g fat, 5 g fiber.