Semolina Gnocchi with Porcini Cream: Gnocchi

Name: Semolina Gnocchi with Porcini Cream: Gnocchi
Ingredients: 2 eggs, beaten; 50 g plain flour; ¼ tsp nutmeg; 4 tbsp grated Parmesan; ½ tsp salt and 6 turns freshly ground black pepper; parsley, chopped; 200 g light cream cheese; 50 g softened butter; 90 g semolina

Preparation info

Difficulty
Easy

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

Ingredients

200 g light cream cheese
90 g semolina
50 g

Main course
Pasta
Vegetarian

Method

Mix all the ingredients together until smooth. Bring a pan of salted water to just below simmering point. Dip 2 spoons in the water, use them to make oval quenelle shapes from the paste and poach the quenelles in the water until they rise to the surface – about 5 minutes, depending on size. Drain on absorbent paper and keep warm. This quantity makes about 16.