Semolina Gnocchi Roll with Broccoli and Mozzarella

Name: Semolina Gnocchi Roll with Broccoli and Mozzarella
Yield: Serves 4
Ingredients: 75 g/3 oz mature Cheddar cheese, grated; 25 g/1 oz butter; 2 egg yolks; ¼ nutmeg, grated; 100 g/4 oz fine semolina; 600 ml/1 pint milk; freshly grated Parmesan cheese; 150-175 g/5-6 oz mozzarella cheese; black pepper; salt; 450 g/1 lb broccoli, with plenty of head; 1 large clove garlic; 2 tablespoons olive oil; 450 g/1 lb broccoli, with plenty of head

Preparation info

Serves
4

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

The first time I tasted semolina gnocchi I was amazed that something as ordinary as semolina could be turned into such an irresistible dish. I find it perfect to serve if I have vegetarian friends to supper. A tomato salad or just a bowl of small cherry tomatoes goes well.

Ingredients

600 ml/1 pint milk
100 g/4 oz</

Supper
Pie
Vegetarian

Method

Put the milk and semolina in a heavy saucepan and bring to the boil, stirring constantly. Simmer, still stirring, for 3-4 minutes, until the mixture is very thick. Remove the pan from the heat and stir in the butter, grated cheese, nutmeg and egg yolks. Season with salt and plenty of black pepper. Smear a Swiss roll tin or baking sheet (about 23 x 33