SEMOLINA GNOCCHI
WITH WILD WINE-
LANDS MUSHROOMS,
THYME, MATURE
CHEESE & CREAM
In Italy they call these
delicious semolina shapes
Roman gnocchi, or gnocchi
alla Romana – circles or
squares cut from a cooked slab
of semolina, baked in cream
and mature cheese to
a custardy consistency. If
you’re scared to roll out potato
gnocchi dough but love the idea
of eating gnocchi, this will
become your party trick. It’s
almost like a creamy potato
gratin or a paptert, but made
with soft-set wheaty porridge.
During autumn, you can
forage wild mushrooms
with an expert at Delheim
wine estate and a few other
establishments. Don’t try
to do this without the
assistance of a professional,
for obvious reasons.
Note: The semolina can be
prepared a day or two in
advance, wrapped and stored
in the fridge in slab form or
in circles. Assembling and
baking should be done just
before serving.
FOR THE SEMOLINA SLAB
- 45gbutter,melted
- 35g (½ cup) grated
pecorino, Grana Padano,
GruyèreorParmesancheese - 3 extra-largeeggyolks
- salt and freshly ground
blackpepper - 1 litre(4 cups)milk
- 1ml(¼tsp)groundnutmeg
- 200g (1¼ cup) semolina
flour