Baked Spinach Gnocchi

1. 1

   In a large saucepan, heat the milk and when just on the point of boiling, sprinkle in the semolina in a steady stream, stirring briskly with a wooden spoon.

2. 2

   Simmer the semolina for 2 minutes then remove from the heat and stir in half the butter, most of the cheese (leave some for topping the bake) and the spinach, nutmeg and salt and pepper; allow to cool for 5 minutes.

3. 3

   Stir in the eggs then tip the mixture out onto a shallow baking sheet, spreading it out to 1 1/2inch thickness; allow to cool completely, then chill until solid.

4. 4

   Stamp out the gnocchi with a plain round cutter with a diameter of 1 1/2 inches; reserve the trimmings.

5. 5

   Place the trimmings in the base of a greased shallow ovenproof dish then arrange the gnocchi rounds on top; brush the tops with the remaining butter and sprinkle with the last of the cheese.

6. 6

   Bake in an oven pre-heated to 375 F, 190 C, gas mark 5, for about 35 minutes until crisp and golden on top; serve hot sprinkled with extra cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.