1. In a large saucepan, heat the milk and when just on the point of boiling, sprinkle in the semolina in a steady stream, stirring briskly with a wooden spoon. 2. Simmer the semolina for 2 minutes then remove from the heat and stir in half the butter, most of the cheese (leave some for topping the bake) and the spinach, nutmeg and salt and pepper; allow to cool for 5 minutes. 3. Stir in the eggs then tip the mixture out onto a shallow baking sheet, spreading it out to 1 ½inch thickness; allow to cool completely, then chill until solid. 4. Stamp out the gnocchi with a plain round cutter with a diameter of 1 ½ inches; reserve the trimmings. 5. Place the trimmings in the base of a greased shallow ovenproof dish then arrange the gnocchi rounds on top; brush the tops with the remaining butter and sprinkle with the last of the cheese. 6. Bake in an oven pre-heated to 375 F, 190 C, gas mark 5, for about 35 minutes until crisp and golden on top; serve hot sprinkled with extra cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
