Baked Spinach Gnocchi

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 6 ounces frozen spinach, thawed
• 3 cups milk (750ml)
• 7 ounces semolina
• 2 ounces butter, melted
• 2 ounces parmesan cheese, grated
• 2 eggs, beaten
• salt and pepper
• ground nutmeg (to taste)
• extra cheese, to serve

Recipe

• 1 in a large saucepan, heat the milk and when just on the point of boiling, sprinkle in the semolina in a steady stream, stirring briskly with a wooden spoon.
• 2 simmer the semolina for 2 minutes then remove from the heat and stir in half the butter, most of the cheese (leave some for topping the bake) and the spinach, nutmeg and salt and pepper; allow to cool for 5 minutes.
• 3 stir in the eggs then tip the mixture out onto a shallow baking sheet, spreading it out to 1 ½inch thickness; allow to cool completely, then chill until solid.
• 4 stamp out the gnocchi with a plain round cutter with a diameter of 1 ½ inches; reserve the trimmings.
• 5 place the trimmings in the base of a greased shallow ovenproof dish then arrange the gnocchi rounds on top; brush the tops with the remaining butter and sprinkle with the last of the cheese.
• 6 bake in an oven pre-heated to 375 f, 190 c, gas mark 5, for about 35 minutes until crisp and golden on top; serve hot sprinkled with extra cheese.