Dinner ideas

Semolina gnocchi with mushroom ragu

Italians are the best at vegetarian pasta dishes. We have created a beautiful semolina gnocchi with mushroom ragu recipe for meat-free Monday's.
Semolina gnocchi with mushroom ragu
1H 10M



1.Grease a 20cm x 30cm x 3cm baking pan.
2.Place porcini mushrooms in a small heatproof bowl with the boiling water; stand 10 minutes. Drain; reserve soaking liquid.
3.Bring milk, butter and 1 tablespoon of the oil to the boil in a large saucepan over high heat; gradually whisk in semolina. Reduce heat; whisk continuously for 15 minutes or until semolina thickens. Remove from heat. Add egg yolks and ¾ cup of the parmesan; stir until cheese melts. Pour mixture into pan; cool. Refrigerate for 30 minutes or until firm.
4.Meanwhile, heat remaining oil in a large frying pan over medium-high heat; cook shallots, garlic, fresh mushrooms and thyme, stirring, for 8 minutes or until tender. Add tomatoes, porcini and reserved soaking liquid; cook for 5 minutes or until thickened slightly. Season to taste.
5.Preheat grill (broiler). Line an oven tray with foil.
6.Cut semolina into 12 rectangles; place on tray, then sprinkle with remaining parmesan. Grill for 5 minutes or until golden and heated through. Serve semolina gnocchi topped with mushroom ragu and parsley.

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