Recipe of the month: Semolina gnocchi with tomato sauce

Ingredients

• ¼ l milk 3.6% fat
• 1 level tsp salt
• 1 pinch of nutmeg
• 200 g whole wheat semolina (spelt semolina) raw
• 1 tbsp butter
• 4 heaped tbsp wheat germ
• 2 eggs
• 1 onion
• 2 cloves of garlic
• 1 tbsp oil
• 2 tbsp ground green spelt
• ½ kg tomatoes (or canned if you are in a hurry!)
• Basil
• ¼ l water with bouillon cube or ready-made clear soup
• 150 g spicy mountain cheese or Emmental
• A little butter for the dish

Preparation

1. Bring milk with salt and nutmeg to a boil, stir in the semolina, stir with a wooden spoon until a firm "dough ball" forms (approx. 1 minute). Remove the pot from the heat, add butter and let it melt, stir in. Stir in wheat germ and 1 egg. After the first one is mixed in, stir in the 2nd egg. Let the semolina mixture rest covered for 30 minutes.

2. Bring a large pot with enough water and salt to a boil, form small dumplings (Nockerl) with 2 tsp of the semolina mixture and cook them – dipping the spoon into boiling water repeatedly. Let the dumplings simmer for just under 15 minutes, then lift them out with a slotted spoon and let them drain well, then distribute in a greased baking dish.

3. For the sauce, sauté the finely chopped onion and garlic in oil until translucent. Finely blend the coarsely chopped tomatoes, ground green spelt, basil, and soup. Add the contents of the blender to the pot with the onion and garlic, season, and let cook for 2–3 minutes while stirring.

4. Pour the sauce over the gnocchi in a baking dish and sprinkle with grated cheese.

5. Bake in a preheated oven at 220°C (top/bottom heat) for about 15 minutes.

6. Best regards,

7. Alexander Osl, Wolfgang Grünbart

8. and the team at eat4fun.at