Semolina Gnocchi With Rich Tomato Sauce

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Tamara4	1	Servings

INGREDIENTS

200	g	Semolina
1		Water
2		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		Onion, diced
2		Minced garlic cloves, or 2
		teaspoons
		minced garlic
30	g	Butter
1	T	Sugar
1/2	c	Fresh basil leaves
1/2	c	Fresh parsley leaves
1	t	Freshly ground pepper
2	t	Salt
3/4	c	Red wine
1		Fat, 1 Other Carbohydrates

INSTRUCTIONS

17    
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;
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2238 Calories From Fat: 983 Total Fat: 111.9g Cholesterol: 654mg Sodium: 6309.6mg Potassium: 3509.7mg Carbohydrates: 228.3g Fiber: 33.7g Sugar: 38.6g Protein: 86.1g