21 December 2012,22:44 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
45 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Preheat oven to moderate 180°C and grease a 6-cup ovenproof dish.
  • Bring milk to the boil in a medium pan. Slowly sprinkle semolina over the surface of the milk, whisking to prevent lumps.
  • Cook for about 8 minutes stirring constantly until mixture forms a smooth thick ball. Stir in egg yolks, parmesan cheese, melted butter and season to taste with salt and pepper.
  • Lightly dampen bench top with water, spread semolina mixture onto surface with a wet flat-bladed knife.
  • Smooth out mixture to about 1 cm thick. Cut into rounds with a wet 6 cm cutter.
  • Place half of gnocchi rounds in the base of the dish; pour over tomato puree and place remaining gnocchi rounds over the top.
  • Sprinkle with grated parmesan cheese and dot with butter.
  • Bake 20 minutes or until crisp and golden brown. Garnish with fresh basil leaves. Serve it immediately.


  • 100 grams of butter melted
  • 250 grams fine semolina 
  • 850 ml milk 
  • 150 ml tomato puree
  • 200 grams freshly grated parmesan cheese
  • 2 egg yolks
  • Salt and pepper, to taste

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