May 31, 2009: Semolina Gnocchi, Strong Orange-Fennel Salad

potato-based kind simply all the same - these large golden rounds are semolina gnocchi, equally demonstrated past times Maggie on The Cook & the Chef's vegetarian-themed episode. They come upwardly amongst a walnut pesto sauce, too I picked a I took the rind off on Sat morning. Not existence a fan of olives or raw onions, I gave them a fille too added a few capers to the mix. The combination of oranges, fennel too spicy-sour dressing proved to last a groovy one, though I forgot the parsley too overdosed on the chilli pulverization too it was all a footling caustic. Another lesson inwards care, restraint too tasting equally I go.

Semolina gnocchi
(based on Maggie Beer's version, presented on The Cook & the Chef)

500mL milk, summation 1 tablespoon extra
1 bay leaf
1 sprig rosemary
125g fine semolina
1 teaspoon no-egg powder
50g parmesan, grated
30g butter, melted
salt
spray oil, for greasing

Put the milk, bay leafage too rosemary into a saucepan too convey them to the boil. Take them off the rut too larn out them to infuse for twenty minutes.

Strain the milk too convey it dorsum to the boil. Whisk inwards the semolina too flavor amongst salt. Continue stirring until the mixture thickens too almost forms a ball, thence induce got it off the heat.

Whisk the no-egg pulverization into the concluding tablespoon of milk too stir it through the semolina. Stir through the parmesan too butter until everything is good combined.

Pour the semolina onto a baking tray too spread it out until it's virtually 1cm thick. Leave the semolina to cool too set.

Preheat the oven to 180°C. Lightly spray a baking tray amongst oil. Cut the semolina slab into shapes using a knife or a circular glass. Place the gnocchi inwards the baking tray too bake them for virtually twenty minutes, until golden brown. Serve the gnocchi amongst parsley-walnut pesto, below.

Parsley-walnut pesto
(based on Maggie Beer's walnut sauce, presented on The Cook & the Chef)

30g walnuts
1 pocket-size clove garlic, minced
1 handful flat-leaf parsley, some chopped
1 pocket-size sprig of rosemary leaves, finely chopped
80g parmesan, grated
90mL olive oil
zest too juice of i lemon

Crush the walnuts inwards a mortar too pestle. Add the garlic too pound further, thence the herbs. Add the parmesan inwards batches too mush it upwardly too. Gradually stir inwards the olive oil, thence the lemon zest too juice. Spoon the pesto over semolina gnocchi.

Potent orange-fennel salad
(based on Jules' orange, fennel too olive salad at stonesoup)

3 oranges
1 bulb fennel
1 tablespoon capers
juice of 1 lemon
4 tablespoons olive oil
1 teaspoon soil cumin
1 teaspoon sweetness paprika
1/2 teaspoon chilli powder, or to taste
1 bunch parsley, some chopped
salt too pepper

Peel the oranges too chop them into chunks. Finely acre the fennel bulb. Stir together the oranges, fennel too capers inwards a bowl.

Whisk together the lemon juice, olive oil, cumin, paprika too chilli to degree a dressing. Toss the dressing through the salad, flavor to taste, too stir through the parsley.