Name: Gnocchi Romaine
Ingredients: 600 ml Milk; 150 g Semolina; 50 g Butter; 1 Egg yolk; A pinch of grated nutmeg; Salt and freshly ground black pepper; 1 ts Vegetable oil; 50 g Onion; peeled and finely; ; chopped; 1 Clove garlic; peeled and crushed; A pinch of oregano; 1/2 Bayleaf; 1 350 g tin chopped tomatoes; strain and keep; ; juice; 1 ts Tomato puree; 2 dr Tabasco sauce; (2 to 3); 2 dr Worcester sauce; (2 to 3); A pinch of sugar; 50 g Parmesan cheese; grated

Opening our home to others is a wonderful gift and a neglected discipline in the church. But we easily forget the whole point of hospitality. Think of it this way: Good hospital-ity is making your home a hospital. The idea is that friends and family and the wounded and weary people come to your home and leave helped and refreshed. And yet, too often hospitality is a nerve-wracking experience for hosts and guests alike. Instead of setting our guests at ease, we set them on edge by telling them how bad the food will be, and what a mess the house is, and how sorry we are for the kids’ behavior. We get worked up and crazy busy in all the wrong ways because we are more concerned about looking good than with doing good. So instead of our encouraging those we host, they feel compelled to encourage us with constant reassurances that everything is just fine. Opening our homes takes time, but it doesn’t have to take over our lives. Christian hospitality has much more to do with good relationships than with good food. There is a fine line between care and cumber. In many instances, less ado would serve better.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables		Surprise, Chefs	1	servings

INGREDIENTS

600	ml	Milk
150	g	Semolina
50	g	Butter
1		Egg yolk
		A pinch of grated nutmeg
		Salt and freshly ground black pepper
1	ts	Vegetable oil
50	g	Onion; peeled and finely
		; chopped
1		Clove garlic; peeled and crushed
		A pinch of oregano
1/2		Bayleaf
1		350 g tin chopped tomatoes; strain and keep
		; juice
1	ts	Tomato puree
2	dr	Tabasco sauce; (2 to 3)
2	dr	Worcester sauce; (2 to 3)
		A pinch of sugar
50	g	Parmesan cheese; grated

INSTRUCTIONS

To prepare the gnocchi, bring the milk to the boil, then whisk in the
semolina. Turn down the heat and slowly cook the semolina, stirring the
mixture to prevent it sticking to the bottom of the pan. (It can be cooked
in the oven if preferred).
Once cooked, allow it to cool slightly, then add the butter, egg yolk,
nutmeg, salt and freshly ground black pepper. Pour the mixture into a
lightly greased shallow oven proof dish and leave to go cold,
To make the sauce, heat the oil, add the onions and garlic and cook for 2-3
minutes until soft.
Add the oregano, bay leaf and tomatoes, and stir frequently while allowing
the sauce to cook for a further 2 minutes.
Pour in any tomato juice left from straining the tomatoes and add the
tomato puree, season with Worcestershire sauce, Tabasco sauce, sugar, salt
and freshly ground black pepper. Remove the bay leaf and put the sauce to
one side until required'
Pre-heat the oven to 180C/350F/gas4.
Once the semolina is cold, turn it out on to a clean board which has been
lightly sprinkled with semolina. Using a small scone cutter, cut the
gnocchi into small rounds and put to one side. Place the gnocchi trimmings
down the centre of the oven proof dish and neatly lay the rounds of gnocchi
over this.
Pour the sauce around the edge, sprinkle a little Parmesan cheese over the
gnocchi and place in a hot oven for about 8-10 minutes to re-heat.
Finally, remove and serve immediately.
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