Semolina gnocchi (2 terrines)

Ingredients

2 lt milk

½ nutmeg (grated)

1 bunch sage (leaves & stalks)

400g butter (diced)

500g semolina flour

150g parmesan (grated)

5-6 egg yolks

1.      Infuse the milk with nutmeg, sage stalks, butter and seasonings.

2.      Bring to the boil and strain.

3.      Whisk in the semolina over gentle heat.

4.      Add the parmesan, sage and egg yolks.

5.      Beat until smooth and cook out until smooth (approximately 15 mins).

6.      Pour into cling film lined terrines & allow to set before slicing & either grilling or pan frying.