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1
To make Quenelles: Bring milk and butter to a simmer in saucepan over medium heat until butter melts.
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2
Stir in flours, and cook 2 to 3 minutes, or until mixture is thickened and smooth, stirring constantly.
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3
Remove from heat, and stir in egg, egg yolk, and Gruyere.
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4
Season with salt and pepper, if desired.
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5
Spread mixture on rimmed baking sheet.
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6
Cover with plastic wrap, pressing it directly onto dough, and cool 2 hours.
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7
Meanwhile, to make Tomato Sauce: Heat oil in saucepan over medium heat.
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8
Add onion and garlic, and saute 3 to 5 minutes, or until softened.
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9
Stir in tomatoes, tomato puree, and thyme, and cook 7 to 8 minutes.
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10
Stir in 2 cups water, and season with salt and pepper, if desired.
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11
Cook 5 minutes more.
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12
Stir in sugar, if using.
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13
Transfer mixture to food processor, and puree until smooth.
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14
Preheat oven to 350F.
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15
Bring 2 quarts water to a simmer in large saucepan over medium heat.
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16
Roll semolina dough into 8 4-inch logs on well-floured work surface to make Quenelles.
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17
Slide Quenelles into simmering water with spatula, and cook 8 to 10 minutes.
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18
(Quenelles will sink to bottom; when cooked they rise to the surface.)
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19
Transfer with slotted spoon to paper-towel-lined platter.
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20
Spread 4 cups Tomato Sauce in 8-inch square gratin or casserole dish.
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21
(Reserve remaining 11/2 cups Tomato Sauce for another use.)
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22
Arrange Quenelles in Tomato Sauce.
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23
Sprinkle Gruyere over Quenelles.
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24
Bake 15 minutes, or until cheese on top is melted and sauce is bubbling hot.
