Semolina gnocchi baked on a bed of spinach

Ingredients

For 1 serving

• Semolina60 g
• Reduced-fat milk300 ml
• Eggs1
• Parmigiano Reggiano20 g
• Spinach200 g
• Extra virgin olive oil5 g
• Nutmegto taste
• Saltto taste

Contains: gluten, lactose, eggs,

In season: October – April

Method

1. Bring the milk almost to the boil in a small pan with a pinch of salt and a grating of nutmeg. Pour in the semolina in a steady rain, whisking so no lumps form, and cook for 8 minutes over a low heat, stirring constantly with a wooden spoon, until so thick it comes away from the sides.
2. Take off the heat and quickly beat in the beaten egg and half the grated Parmigiano Reggiano, until smooth.
3. Spread the mixture on a sheet of wet baking paper about 1 cm thick, levelling it with a wet spatula; leave it to cool for 15 minutes, until firm. Meanwhile heat the oven to 200 °C conventional.
4. Wash the spinach well, remove the toughest stalks and dry it; oil a baking dish and spread the raw spinach over the base with a pinch of salt.
5. With a cutter or a glass about 5 cm wide, cut out discs of semolina and lay them over the spinach, slightly overlapping; add the trimmings too.
6. Sprinkle with the remaining Parmigiano and bake for 15 minutes, until the top is golden and the spinach has wilted.