Fried pine nut gnocchi

Fried pine nut gnocchi

By
From
Arabesque
Photographer
William Meppem

Finely ground semolina is used in Middle Eastern countries, particularly for sweet desserts. Here it is cooked a little like an Italian polenta, and enlivened with cheese and a pine nut crunch. You can make these gnocchi a day ahead.

Ingredients

Quantity Ingredient
1 litre milk
200g fine semolina
2 egg yolks
50g butter
180g pine nuts, fried in oil until golden brown
50g parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
flour, for dusting
vegetable oil, for frying

Method

  1. Bring the milk to the boil, the slowly add the semolina, whisking as you go, until it is all incorporated into a stiff paste. Lower the heat and cook at a gentle bubble for about 15–20 minutes, stirring from time to time. When cooked, the semolina grains should have dissolved into the paste. The best way to test this is to taste a little – if the mix feels grainy in your mouth it needs further cooking.
  2. Remove the pan from the heat and add the egg yolks, butter, fried pine nuts and cheese and season with salt and pepper. Pour into a buttered tray (approximately 28 cm x 24 cm and at least 3 cm deep) and smooth the surface with a spatula. You should then allow the mix to rest and cool completely, for a minimum of 6 hours – or even a day.
  3. When you are ready to cook, turn the slab out onto a work surface and cut it into desired shapes with wet knife. These can be any shape you like, but shouldn’t be too big – around 5 cm x 5 cm is about right. Dust the shapes lightly in flour and deep-fry them in oil heated to 180°C for 4 minutes or until they are golden-brown. They can also be shallow fried – it will take about 3 minutes on each side for them to colour evenly.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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