Semolina Gnocchi with Cheddar, Tomato and Olive Oil
This Roman-style gnocchi recipe is rich with the sharp flavour of cheddar, making it an ideal side dish for robust stews, braises and roasted meats.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 2 ripe tomatoes, halved
- 1 tbsp olive oil, for drizzling
- Semolina gnocchi
- 1 1/4 litres milk (5 cups)
- 60 gm butter, diced
- 1 garlic clove, bruised
- 375 gm fine semolina
- 5 egg yolks
- 200 gm pyengana cheddar (see note), grated
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