adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Semolina gnocchi with Italian sausage, truss tomatoes & olives
0 Likes
Prep Time:
145 minutes
Cook Time:
55 minutes
Total Time:
200 minutes
Prepare Italian-inspired make-ahead comfort meal, ready in 20 minutes after 2 days.
Ingredients:
  • 1 bunch fresh oregano
  • 660ml (2 2/3 cups) milk
  • 185g (1 cup) semolina
  • 2 eggs, lightly whisked
  • 1/2 tsp nutmeg, freshly grated
  • 70g (1 cup) pecorino, finely grated
  • 20g butter, melted
  • 600g sausage
  • 2 red onions, peeled, cut into 6 rounds
  • 4 baby eggplant, halved lengthways
  • 500g jar good-quality tomato pasta sauce
  • 65g (1/3 cup) black olives
  • 2 sprigs fresh bay leaves
  • 2 x 275g pkts baby roma truss tomatoes
Instructions:
  • Finely chop 2 tablespoons of oregano leaves, setting aside the rest. Grease a 22cm round springform pan and line both the base and sides with baking paper. In a saucepan, heat milk until simmering, then gradually stir in semolina. Cook for 2-3 minutes until thickened, then quickly remove from heat and mix in egg, nutmeg, half of the pecorino, and 1 tablespoon of the chopped oregano. Season, beat well, and spread the mixture into the prepared tin, smoothing the surface. Cover and refrigerate for 2 hours until set.
  • Prepare a baking tray lined with baking paper. Slice the semolina into 12 wedges and arrange them on the tray. Brush the semolina pieces with butter and then sprinkle them with the rest of the pecorino and half of the oregano sprigs.
  • Preheat the oven to 200C/180C fan forced. In a large flameproof ovenproof dish, heat oil over medium heat. Sear sausages for 3 minutes until browned but not fully cooked. Set sausages aside. Add onion and eggplant to the dish and cook until golden, about 2-3 minutes. Remove sausages, onions, and eggplant from the dish. Take the dish off the heat and stir in pasta sauce and chopped oregano. Return sausages, onion, eggplant, and olives to the dish. Top with bay leaves and remaining oregano sprigs. Bake for 20 minutes. Add tomatoes on top, spray with oil, and season. Place gnocchi on the top shelf of the oven and bake everything for a further 20 minutes until fully cooked and golden. Serve on a platter.

Similar Recipes