Romanian Gnocchi

Ingredients

• 250 ml milk (1.5% fat)
• 1 tbsp butter
• Salt
• 125 g whole wheat semolina
• 2 shallots
• 2 Garlic cloves
• 800 g canned artichoke hearts (or pre‑measured)
• 2 tbsp olive oil
• 100 ml White wine
• 1 sprig rosemary
• 800 g canned tomatoes
• Pepper
• 25 g Parmesan (one piece)
• 1 egg yolk
• nutmeg
• 75 g reduced-fat mountain cheese (one piece)

Instructions

1. 1.

   Bring milk, butter, a pinch of salt and 150 ml water to a boil in a non‑stick pot. Gradually stir in the semolina and let it thicken over low heat for 25–30 minutes, stirring occasionally.

2. 2.

   Meanwhile, peel and finely dice the shallots and garlic.

3. 3.

   Drain the artichoke hearts and cut them into 1 cm cubes.

4. 4.

   Heat olive oil in a pan, sauté the shallots and garlic until translucent. Add white wine and stir.

5. 5.

   Wash the rosemary sprig. Add the artichokes, tomatoes, and rosemary to the pan. Simmer on low heat for 15 minutes, seasoning with salt and pepper.

6. 6.

   Grate Parmesan. Separate the egg yolk (reserve the white). Place the semolina in a bowl; first fold in the Parmesan, then the yolk. Grate some nutmeg over the mixture. Season the semolina dough with salt, pepper, and nutmeg, then let it cool slightly.

7. 7.

   Transfer the artichoke ragout to a baking dish.

8. 8.

   Using two spoons, press small gnocchi-shaped portions from the semolina dough onto the ragout, spacing them evenly.

9. 9.

   Grate the reduced‑fat mountain cheese and sprinkle over the gnocchi. Bake in a preheated oven at 200 °C (180 °C fan, gas step 3) on the second rack for about 20 minutes. Serve immediately.