Name: Semolina Gnocchi with Rich Tomato Sauce
Ingredients: 200 g Semolina; 1 l Water; 2 lg Eggs; 100 g Gruyere cheese; grated; 50 g Butter; Salt and pepper to taste; 750 g Ripe tomatoes; 1 Bay leaf; 1 Sprig thyme; 1 lg Onion; diced; 2 Minced garlic cloves; or 2 teaspoons; ; minced garlic; 30 g Butter; 1 tb Sugar; 1/2 c Fresh basil leaves; 1/2 c Fresh parsley leaves; 1 ts Freshly ground pepper; 2 ts Salt; 3/4 c Red wine

Unfortunately, discernment is an area where most Christians stumble. They exhibit little ability to measure the things they are taught against the infallible standard of God's Word, and they unwittingly engage in all kinds of unbiblical decision-making and behavior. In short, they are not armed to take a decidedly biblical stand against the onslaught of unbiblical thinking and attitudes that face them throughout their day.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Tamara4	1	servings

INGREDIENTS

200	g	Semolina
1	l	Water
2	lg	Eggs
100	g	Gruyere cheese; grated
50	g	Butter
		Salt and pepper to taste
750	g	Ripe tomatoes
1		Bay leaf
1		Sprig thyme
1	lg	Onion; diced
2		Minced garlic cloves; or 2 teaspoons
		; minced garlic
30	g	Butter
1	tb	Sugar
1/2	c	Fresh basil leaves
1/2	c	Fresh parsley leaves
1	ts	Freshly ground pepper
2	ts	Salt
3/4	c	Red wine

INSTRUCTIONS

FOR THE SAUCE
  FOR THE SEMOLINA:
Boil the water with the salt and sprinkle the semolina over the water,
stirring with a wooden spoon. Cook for about 5 minutes over a low flame,
until the semolina is thick. Remove from the heat and add the butter and
eggs, and mix well.Add the cheese, salt and pepper. Allow the semolina to
cool for a few minutes, and then pour onto a greased marble slab. Smooth
with your hand, dipped in cold water. When cool, cut into circles or
squares and place in oven proof dishes, and cover with just enough tomato
sauce. Sprinkle with remaining cheese. Bake at 200c. for about 10-15
minutes.
  FOR THE SAUCE:
Saute the onion and garlic in the butter until translucent, and add the
chopped tomatoes, bay leaf, thyme, sugar, salt and pepper and the wine.
Cook over a medium heat until the tomatoes have disintegrated and the sauce
is thick. Remove the bay leaf and thyme, adjust seasonings and serve.
Converted by MC_Buster.
Per serving: 1498 Calories (kcal); 109g Total Fat; (68% calories from fat);
50g Protein; 63g Carbohydrate; 659mg Cholesterol; 5585mg Sodium Food
Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 8 Vegetable; 0 Fruit; 17
1/2    Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.

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