| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 1 |
pt |
Milk |
| 1/4 |
ts |
Nutmeg |
| 4 |
oz |
Semolina |
| 12 |
oz |
Grated Parmesan cheese |
| 1 |
|
Egg |
| 1 |
lb |
Soft goats' cheese |
| 1 |
sl |
Goats' log |
|
|
Olive oil |
|
|
Garlic |
| 1 |
|
Sprig thyme |
|
|
Chilli pepper |
INSTRUCTIONS
MARINADE
Add the semolina to the cold milk, season with nutmeg, pepper and a little
salt.
Bring to the boil, stirring and whisking continuously. When the mix has
thickened, beat in the egg, Parmesan cheese and finally the goats' cheese.
Pour the mix into a tray and cover. Bake in a bain marie for approximately
10 minutes. Then leave to cool. Cut out the gnocchi into preferred shape
then bake or grill for 5-10 minutes until warm, crisp and brown.
Top with a slice of marinated goats' log and grill until melting.
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