Semolina Gnocchi, Tomato and Herb Salad
Semolina Gnocchi
Ingredients:
4 slices dry cure streaky bacon, chopped
25g butter
1 onion, finely chopped
1 clove garlic crushed
625ml milk
½ teaspoon freshly ground black pepper
¼ teaspoon grated nutmeg
125g semolina
50g grated sharp cheddar
Method:
Fry bacon until crisp and golden and remove from pan.
Add butter to the pan and melt.
Add onion and garlic cook until golden.
Add milk, bring to boil with nutmeg and black pepper.
Whisk in the semolina.
Cook 10 minutes or until it comes away from the pan.
Mix in the cooked bacon and spread onto a tray lined with parchment paper.
Cool and then place in the fridge for an hour.
Sauce
Ingredients:
200g finely chopped green of leek
50g butter
Good pinch salt
450ml double cream
Handful curly parsley finely chopped
50g sharp cheddar
Method:
Cook the leeks in the butter for 3 minutes and season with the salt.
Add the cream and simmer for 3 minutes.
Add the parsley and check seasoning.
Set oven to 180oc.
Butter a baking dish.
Cut the gnocchi into rounds.
Place the trimmings in the bottom of the dish.
Top with half the sauce.
Arrange the rounds on the top, slightly over lapping.
Add the remaining sauce.
Scatter the cheese over the top.
Bake for about 20 minutes or until golden and bubbling.
Tomato and herb salad
Ingredients:
200g cherry tomatoes, halved
Handful rocket leaves
Handful basil leaves
Handful flat leaf parsley leaves
50ml good local rapeseed oil or olive oil
15ml cider vinegar
Salt and pepper
Method:
Mix the tomatoes, rocket and herbs in a bowl.
Whisk the vinegar and oil together and season with salt and pepper.
Dress the salad mixing well.
