Name: Embla’s cheddar gnocchi, crushed tomato and olive oil
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 10
Ingredients: 2 ripe tomatoes, halved; 1 tbsp olive oil, for drizzling; Semolina gnocchi; 1.25 litres milk (5 cups); 60 gm butter, diced; 1 garlic clove, bruised; 375 gm fine semolina; 5 egg yolks; 200 gm pyengana cheddar (see note), grated

“Pyengana cheddar is my favourite cheese from Tasmania,” says Embla’s Dave Verheul. Start this recipe a day ahead to chill the semolina mixture.

Ingredients

2 ripe tomatoes, halved

1 tbsp olive oil, for drizzling

Semolina gnocchi

1.25 litres milk (5 cups)

60 gm butter, diced

1 garlic clove, bruised

375 gm fine semolina

5 egg yolks

200 gm pyengana cheddar (see note), grated

Method

Main

1.For gnocchi, butter two 22cm x 30cm baking trays and line with baking paper. Place milk, butter and garlic in a large saucepan over low heat until just simmering and infused (15-20 minutes). Remove garlic and rain in semolina, whisking until thickened (1 minute), then stir continuously until very thick (4-5 minutes). Cool until just warm (1½ hours; this is so the egg won’t scramble). Gradually stir in yolks and 175gm cheddar, season to taste and divide between trays, spreading to 1cm thick. Refrigerate to chill and set (at least 2 hours, or preferably overnight). Cut into rounds with a 6cm-diameter cutter.

2.Preheat oven to 220°C. Arrange gnocchi overlapping in two 1.5-litre baking dishes, top with remaining cheddar and bake until golden (15-20 minutes).

3.Crush tomatoes in a bowl, discarding most of the solids (you want the juice and not too much pulp), season to taste, add olive oil and spoon over the top of the warm gnocchi to serve.

Pyengana cheddar is available from select delicatessens. If it’s unavailable, substitute another good cloth-bound cheddar.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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