125g fine semolina
1 egg yolk
50g grated parmesan
30g unsalted butter, melted
1 small clove garlic peeled
Handful flat leaf parsley, roughly chopped
4-5 large basil leaves, roughly chopped
1 tablespoon marjoram, chopped
80g grated pecorino
90ml evoo (extra virgin olive oil)
1 teaspoon grated lemon zest
Squeeze of half a lemon
Bring the milk to the boil with the bay leaf and rosemary, and then take off the heat and leave to infuse for 20 minutes.
Strain and bring back to the boil and sprinkle in the semolina, whisking continuously to avoid lumps. Season with sea salt. Use a silicone spatula or wooden spoon to continue stirring until the mixture starts to form a ball and come away from the sides of the pan.
Take the pan off the heat and stir in the egg yolk, once completely combined, stir in the melted butter and grated parmesan.
Lightly dampen a clean work surface and tip the semolina mixture out onto this, spreading the mixture evenly with a spatula to about 1cm thickness, leave to cool and set.
Meanwhile butter an ovenproof dish, and when the semolina has cooled, cut out round discs about 5 cm in diameter. Lay these in the prepared dish. Bake in the oven at 180C for 20-25 minutes or until the gnocchi starts to go golden brown.
Using a pestle and mortar, crush the nuts then add the garlic and pound to combine. Add the herbs and continue to pound to create a paste. Then add a handful of pecorino at a time – pounding well to combine. Once completely mixed, remove the pestle and stir the olive oil in with a spoon, add the lemon zest and a squeeze of lemon juice.
Serve the discs on a plate with the sauce in the middle of the plate.
Serves 3 as an entree or 2 as a light meal
Chef: Maggie Beer