| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Chefs, Surprise |
1 |
Servings |
INGREDIENTS
| 1 |
pt |
Water |
| 5 |
oz |
Semolina |
| 1 |
oz |
Butter |
| 1 |
oz |
Cheese |
| 1 |
|
Egg yolk |
| 2 |
|
Rashers bacon |
| 4 |
|
Rashers bacon |
| 1 1/2 |
oz |
Butter |
| 1 1/2 |
oz |
Flour |
| 1 |
pt |
Milk |
| 4 |
oz |
Grated Cheddar cheese |
|
|
Salt and pepper |
INSTRUCTIONS
Gnocchi Bring the water up to the boil and sprinkle in the semolina,
stirring steadily and cook, still stirring, until the mixture is
thick. This takes about 1 minute. Draw the pan off the heat and add
the chopped cooked bacon. Add the cheese and pour the gnocchi mixture
into a shallow baking dish. Leave to cool. Cheese and bacon sauce:
Melt the butter and stir in the flour. Cook, stirring for 1 minute.
Draw the pan off the heat. Add the milk slowly, beating out the lumps
as you go. Return the pan to the heat and stir until boiling. Simmer
for 2 minutes. Fry the bacon rashers, chop and add to the sauce. Add
all the cheese and mix well. Do not re-boil once you have added the
cheese as the oil from the cheese will seep out. If you need to reheat
do not add the cheese until you are ready to serve. To serve cut the
gnocchi into rounds and put in a dish. Cover with the sauce and
sprinkle some extra cheese on top. Put under the grill until the
gnocchi has turned a golden brown. Converted by MC_Buster. Converted
by MM_Buster v2.0l.
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