INGREDIENTS

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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