If you’ve been reading this blog at all, you’ll know I’m a big fan of Donna Hay’s books and magazine, both for the simple and creative recipes and the stunning photography. The magazine costs ten dollars in Canada and used to be an occasional splurge, but I’ve begun to forgo the odd latte at Starbucks to treat myself to the latest issue when it comes out. Although I just got Issue 64 today and have barely managed to crack it open (I’m looking forward to my night time reading), for the last couple of weeks I’ve been cooking out of Issue 63, which had tons of recipes that motivated me to get into the kitchen despite my incredibly hectic schedule this month. Being such an Italian food fiend, my favourite was a feature about gnocchi
I love all manner of dumpling, and gnocchi are no exception, but this feature opened my eyes to all the possibilities: porcini gnocchi with mushroom sauce, roasted garlic gnocchi with braised pork ragu, pumpkin and nutmeg gnocchi with salami and oregano butter. Gnocchi can be paired with creamy sauces, a broth, or a gremolata, as in the recipe for three-cheese semolina gnocchi, which was my favourite. Gnocchi are usually rolled into little pillows and then pressed with a fork to give them those famous little ridges, but the this is not mandatory, apparently, as the issue featured gnocchi in many shapes and sizes. They can be cooked or fried, or baked in a sauce. The variety is incredible.
This recipe calls for the gnocchi to dough to be cooked in larger squares but I like a the traditional little pillows as well. Choice is up to you.
1.5 liters milk
2 cups (320g) semolina
6 egg yolks
200g taleggio cheese, rind removed
sea salt and cracked pepper
8 sprigs marjoram
1 cup (100g) grated mozzarella
1 cup (80g) grated Parmesan
1/2 cup chopped flat-leaf parsley
1 tablespoon chopped marjoram leaves
1/4 cup (60 ml) olive oil
1 tablespoon lemon juice
1 tablespoon lemon juice
1 tablespoon shredded lemon zest
1 clove garlic, crushed
1) To make the gremolata, place the parsley, marjoram, oil, lemon juice, zest, and garlic in a bowl and mix to combine. Set aside.
2) Place the milk in a large saucepan over medium heat. Bring to a boil and gradually whisk in the semolina. Using a wooden spoon, stir for 2-3 minutes or until cooked through. Remove from heat, add the egg yolks, taleggio, salt and pepper and stir until well combined.
3) Spoon the mixture into a lightly greased 20cm x 30cm pan and refrigerate for 2-3 hours or until set. * Cut the gnocchi into 12 x 4cm x 10 cm rectangles and place on a lightly greased oven tray.
4) Top with marjoram and sprinkle with mozzarella and Parmesan. Grill (broil) under a preheated hot grill (broiler) for 2-3 minutes or until the cheese is golden and melted. Top with gremolata to serve. Serves 10-12.
* to make traditional gnocchi, as pictured, turn the mixture on a lightly floured surface and roll into 4 x 15cm ropes. Cut the ropes into 2 cm lengths and press with a fork. Cook in batches in salted boiling water for 2-3 minutes, or until cooked through